+ Add More Rooms


Shang Palace

Pan-fried Butter Prawns Topped with Crispy Egg

Pan-fried Butter Prawns Topped with Crispy Egg

Ingredients

  • 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

Method

  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.

Back to Recipe List

Phone

(60 88) 327 888

Location

Garden Level

Operating Hours

Breakfast
11am - 2.30pm
(Sunday and Public Holidays)

Lunch
11.30am - 2.30pm

Dinner
6pm - 10pm

Dress Code

Casual

Smoking Policy

Smoking is not permitted in Shang Palace.