Cut the pea shoots into 1.5cm pieces, reserving a small portion for garnish. Slice the green onion diagonally into 5mm pieces.

Mash the hanpen in its packaging. Cut the crab sticks into 1.5cm pieces and separate them, reserving a small portion for garnish.

In a bowl, mix the eggs and mashed hanpen until smooth. Add the pea shoots, green onion, crab sticks, and salt, then mix well.

Heat sesame oil in a frying pan. Pour the egg mixture into the pan, shaping it into a round form. Cover and cook on low heat for 3–5 minutes until the edges set. Flip and cook until golden brown, then remove.

In the same pan, add the salt sauce ingredients and heat on low until boiling. Stir in the cornstarch mixture and cook until thickened.