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Shang Palace

Pan-fried Butter Prawns Topped with Crispy Egg

Pan-fried Butter Prawns Topped with Crispy Egg


  • 300g flower prawns
  • 30g butter
  • 20g cream
  • 5g salt
  • 20g sugar
  • 10g chicken stock powder
  • 2 eggs
  • 100g cooking oil
  • 5g diced chilli
  • 5g curry leaves


  1. De-vein and wash prawns. Fry until golden brown.
  2. Melt butter, sauté curry leaves and diced chilli.
  3. Add seasoning, cream and prawns. Mix well.

For the egg floss 

  1. Melt butter in cooking oil on medium heat.
  2. Pour in egg yolks with a swirling movement and stir until the egg floss becomes light brown.
  3. Dry up excess oil before using to garnish the prawns.

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Garden Level

Operating Hours

11.30am - 2.30pm (Mon-Sun)
Last order: 2pm

6pm - 10pm (Mon-Sun)
Last order: 9.30pm

Dress Code


Smoking Policy

Smoking is not permitted in Shang Palace.