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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)

Valet Parking


Operating Hours

Lunch: 12noon - 3pm
Dinner: 7pm - 11.30pm

Dress Code

Smart Casual

Smoking Policy

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