Shrimp Egg Foo Yung

6 strips bacon, diced
1 medium onion, chopped
2 cans bean sprouts, drained
1 package frozen, cleaned shrimp
Salt
6 eggs

Cook onion and bacon over low heat in a heavy skillet until done. When bacon is crisp, add shrimp which have been thawed and cut into thin strips. Add bean sprouts and salt and cook 2 to 3 minutes. Place in bowl and allow mixture to cool. When cool, add eggs and a dash of water. Beat mixture until light. Drop mixture by tablespoon into hot skillet, using oil or drippings to fry. Cook until patties are brown on one side; turn and brown other side. Total time should be about 5 minutes. Place patties on a hot platter. Before serving, top with chopped scallions and sauce.

Serve over boiled rice.

Serves 4 to 6.

Sauce:
1 cube beef bouillon
3/4 cup water
2 teaspoons soy sauce
1 tablespoon cornstarch

Cook over low flame until thickened.