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Shang Palace

Crispy Bean Curd in Sweet and Sour Sauce


  • 100g potato starch
  • 30g green capsicum
  • 30g red capsicum
  • 2pcs bean curd skin
  • 150L sweet and sour sauce
  • 50g pineapple
  • 150L cooking oil

Sweet & Sour Sauce 

  • 30g chili sauce
  • 100g HP sauce
  • 50g dark soya
  • 200g tomato ketchup
  • 200g plum sauce
  • 300L water
  • 10g salt
  • 50g sugar
  • 1pc lemon


  1. Cut bean curd skin into cubes and coat with flour. Deep-fry until golden brown and crispy, then set aside. 
  2. Remove seeds from capsicums. Peel pineapple and cut in cubes. 
  3. Heat 1tbsp of oil in a wok and stir-fry all ingredients. Add sweet and sour sauce and cook until thickens. 
  4. Mix well with bean curd cubes and serve. 


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(971 2) 509 8555


Level 1, Ground Floor

Operating Hours

Open every day, from 12.00noon to 3.00pm and 6.00pm to 10.30pm.

Dress Code

Smart Casual

Smoking Policy

Shang Palace accommodates non-smoking guests. Smoking tables are available outside.