Chop 10 oz shrimp into small pieces (about 0.5 inch).

Heat a pan over medium heat. Add 1 tablespoon canola oil, 1 tsp chopped garlic, and 2 oz onions to the pan and sauté for 1 minute.

Add the chopped shrimp and cook for 2 minutes.

Season the mixture with 1/2 tsp paprika, 1/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder and stir occasionally for about 30 seconds. Transfer the shrimp mixture to a bowl and set it aside.

Stir in 3 medium eggs, 0.5 oz scallion, and 4 oz bean sprouts to the bowl. Reserve 1 teaspoon of cornstarch to make the sauce and add the rest to the egg bowl. Whisk to combine.

Make the sauce: In a small bowl, whisk together 1 tsp cornstarch, 1 tbsp soy sauce, 1 tsp oyster sauce, 1/4 cup chicken broth, 1/2 tsp sesame oil, and 1 tsp brown sugar until well combined. Set the sauce aside.

Heat a non-stick skillet on medium heat. Add the remaining canola oil to the pan. Once the oil is hot, carefully ladle 1/8 of the egg mixture into the pan.

Remove the brown omelet from the pan and set it on paper towels to drain any excess oil.

In a sauce pot, simmer the sauce on a slow fire until thickened.

Sprinkle 1 tsp black sesame seeds and 1 tsp white sesame seeds over the egg foo young.

Serve the egg foo young with 3 cups cooked medium-grain rice for 4 servings. Drizzle with the sauce and enjoy the dish.