Shang Palace

Ingredients

• 100g prawns

Seasoning

• Soup
• Butter
• Chicken salt
• Salt
• Sugar

Method

1. Butterfly the tiger prawns down the back and season well.
2. Deep fry the prawns at a low temperature.
3. Take prawn out and set aside. Put some water and the seasonings in the wok and boil.
4. Add the deep-fried prawn and wok fry until sauce is reduced. 
5. Place on plate and pour sauce over prawn. Decorate as desired.

Tips

• Deep frying at a low temperature will result in a tender prawn.

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