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Shang Palace

Sautéd Shrimp And Gingko Nut

Sautéd Shrimp And Gingko Nut

Ingredients 

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

Method

  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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Phone

(86 532) 8388 3838 ext. 6459

Location

Level 1, City Wing

Operating Hours

Lunch
11.30am - 2.30pm

Dinner
5.30pm - 10pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Shang Palace.