More common homestyle Chinese cooking learning from Chef A-Chi. The tomato is pre-deep fried as in the tomato shrimp. The key here is to make the egg, the tomato, and the shrimp all cling together. The egg and the shrimp can't be overdone either. All ingredients should be cooked to the point of "just" done. I think I did pretty well in that endeavor and the taste was divine. I had this with rice porrdige over the past weekend when I was feeling the threat of a cold.
Here's the video if you'd like the instructions. It's in Mandarin, though.