Shang Palace

Ingredients  

• 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

Method 

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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