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Shang Palace

Pan-fried Butter Prawns with Crispy Egg

Pan-fried Butter Prawns 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.

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Phone

(60 88) 327 888

Location

Garden Level

Operating Hours

Lunch
11.30am - 2.30pm
Last order: 2pm

Dinner
6pm - 10pm
Last order: 9.30pm

Operation Hours may vary according to the latest local government advice.

Dress Code

Casual

Smoking Policy

Smoking is not permitted in Shang Palace. Please ask our staff for directions to the closest designated smoking areas.

Children's Meal Plan

Children of registered hotel guests under the age of 6 can enjoy *buffet meals at no extra cost in the All Day Dining venue when accompanied by a paying adult; up to 2 children. For more than 2 children under the age of 6 or children who are 6 years and above but under the age of 12, a 50% discount on the buffet price will be given. *Buffet is subject to availability.