Those look great. It would be a little difficult to reproduce here, Canada, but with a the answer to a couple of questions I might be able to make something 'like' it.

I do not recognize "eat Soy Sauce" but do know ordinary Soy Sauce. How do they differ? Is a sendoc a spoon that is about 1/2 to 1/3 the size of a tablespoon? If so, I would call it a teaspoon.

I might be able to find oyster sauce but I know I can find fish sauce. Could I use that instead? I will not be making it with such large shrimp but more of smaller ones would likely work.

Thank you for this recipe.