Shang Palace

Ingredients 

• 300g river shrimps 
• 75g gingko nuts 
• 150g asparagus 
• 50g carrot 
• 5g chicken powder 
• 50g eggs 
• 100g peanut oil 
• 5g salt 

1. Slit along the back of river shrimp to remove the black vein. 
2. Lightly coat the shrimp with egg white, cornstarch and salt. 
3. Peel the gingko nuts and deep fry. Cut the asparagus into cubes. 
4. Heat the wok with peanut oil. Add river shrimp, gingko nuts and asparagus. Cook for one minute. Then remove the river shrimp, gingko nuts and asparagus.  
5. Drain and set aside. 
6. Return the blanched river shrimp, gingko nuts and asparagus to the wok. Add salt and chicken powder. 

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