Sweet and Sour Sauce: Mix all the ingredients together in a bowl. Microwave for 1 minute, stirring halfway through.
Egg: Season shrimp with salt & pepper. Over medium heat, stir-fry for 30 seconds on each side until just pink. Remove and set aside.
Add 6 eggs in a bowl with a pinch of salt. Whisk well.
In a large non-stick skillet, spray a little cooking oil to prevent sticking (if you're using a non-stick you will need to oil it well). You can also do this in a smaller pan, just split the batter into two and make 2 separate egg omelettes.
Turn the heat to medium-low and pour the egg mixture and swirl to cover the bottom of the pan.
Arrange bean sprouts and green onion on top. Cover and cook for 1-2 minutes (the egg you should be nearly cooked through).
Arrange the shrimp top and pour over 1 more beaten egg. Cover again and turn off heat. The residual heat will continue cooking the egg, so let it sit for 1-2 minutes. This will result in a "runny" egg foo young!