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Shang Palace

Chicken Broth with Baked Prawns

Chicken Broth with Baked Prawns


  • 100g prawns


  • Soup
  • Butter
  • Chicken salt
  • Salt
  • Sugar


  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.


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

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(86 571) 8797 7951 ext 21


Level 3, West

Operating Hours

Lunch 11.30am - 2pm 11.30am - 2.30pm (Saturday and
Sunday) Dinner 5.30pm - 9.30pm (last order at 9.15pm)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted.