Cover Long Trieu restaurant’s Cantonese menu features the Sea Tiger Prawns with Shanhu Sauce (photo: The Royal Pavilion)
Long Trieu restaurant’s Cantonese menu features the Sea Tiger Prawns with Shanhu Sauce (photo: The Royal Pavilion)
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Although deceptively simple in appearance, the stir-fried prawns with vegetables and egg whites on Long Trieu’s menu reveal the essence of Cantonese culinary artistry and the subtle finesse behind its preparation.
Renowned for highlighting the purity of ingredients, Cantonese cuisine demands not only meticulous techniques but also a nuanced understanding of cultural context. At Long Trieu, Chef Wong Fu Keung has elevated this dish into a graceful harmony of scent, colour, flavour and form. Fresh tiger prawns are stir-fried with crisp, sweet vegetables and gently folded through rich, silky egg whites—creating a delicate yet lingering symphony on the palate.
Chef Wong Fu Keung explains, “Stir-fried tiger prawns with vegetables and egg whites—also known as tiger prawns in Shanhu sauce—is a signature dish at Long Trieu. It may look modest, but its flavour is clean, fresh and deeply satisfying. Diners are often surprised. In Cantonese cooking, seasoning is refined, allowing the ingredients to shine. The sweetness of the vegetables, the richness of the egg whites and the bold taste of the prawns all come together beautifully.”
Join Tatler Vietnam as we uncover the inspiration behind this beloved prawn dish—and the heartfelt story entwined with its creation.
What is the key ingredient that makes this dish so special, Chef? Can you tell us how you prepare it to perfection?
The heart of the dish lies in its simplicity—carrots and fresh prawns. Familiar ingredients, perhaps, but the outcome is entirely shaped by the chef’s technique. For me, two things truly define the dish’s character: the precision of the knife work and control over the oil’s temperature. At Long Trieu, each dish is crafted with an eye for harmony—aroma, visual appeal, taste and form. Carving the prawns into floral shapes requires a delicate hand and contributes to the dish’s overall elegance. Since this is a stir-fried creation, the heat must be just right—allowing the ingredients to remain succulent, preserving their crispness and natural sweetness.
Above Each element is gently seasoned so that, when brought together, the dish offers a rounded and satisfying taste
Each element is gently seasoned so that, when brought together, the dish offers a rounded and satisfying taste
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Can you describe the texture of this dish? How should diners enjoy it for the best experience?
There are two components: a bed of grated carrots and tender prawns topped with a fragrant sauce. Each element is gently seasoned so that, when brought together, the dish offers a rounded and satisfying taste. For the fullest experience, diners should slice the prawns into smaller bites, then combine each mouthful with a touch of sauce and carrot to enjoy the layers of flavour as intended.
If you could choose one drink to pair with this dish, what would it be? What role does this drink play in enhancing the flavour?
I would pair this dish with Maotai, a traditional Chinese rice wine hailing from Guangdong—long reserved for emperors and nobles. As the prawns are considered ‘cooling’ by nature, Maotai, with its warming qualities, helps create internal balance and aids digestion. Its gentle sweetness, rich rice aroma and subtle herbal notes enliven the senses and elevate the overall enjoyment of the dish.
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Watching diners savour the dish with such delight brings me immense joy.
Can you share a memorable experience with a customer when they first tasted this dish on the menu? How did you feel when the customer had that reaction?
Beyond refining the flavours and presentation of each dish, we pay close attention to nutritional value. A truly memorable dish should not only look exquisite and taste delightful, but also support wellbeing. One family stands out in my memory. They came in and ordered a selection of our specialities—roast suckling pig, Peking duck—and among them, the stir-fried prawns with vegetables and egg whites. After their meal, they told us how struck they were by the freshness of the ingredients and the subtlety of the vegetables, which made the experience feel not only delicious but also intimate, like a warm family gathering.
There’s a story behind why the dish evokes that feeling. It was inspired by a young chef’s love for his girlfriend. While diving in the Maldives, she was so enchanted by the underwater world that she longed to capture its beauty. As a gesture of love, he created this dish—‘Sea prawns with Son Ho sauce’—as a keepsake of that shared memory.
When I see diners enjoying it so much, it brings me joy too.
Above Success is when a dish becomes something people look forward to ordering again and again
Success is when a dish becomes something people look forward to ordering again and again
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When creating, the chef always knows what is special about the dish and the right time for it to shine on the menu. For you, what is the moment that marks the success of this dish?
To me, success is when a dish becomes something people look forward to ordering again and again. If guests leave the table at Long Trieu content and return for the same experience, that’s already a significant achievement. Making people happy through food is the most rewarding outcome of all.
Every chef wants diners to enjoy and fully feel the essence of what they put into each dish. So through this dish, what experience or feeling does the chef want to bring to customers?
For me personally, this dish brings back memories of home. My family used to prepare it for big gatherings, so it has always held a special place in my heart. Through this version, I hope to offer something that feels both comforting and unexpected—a dish made from wholesome ingredients, carefully crafted to taste like something familiar, yet elevated, like a home-cooked meal with a touch of refinement.
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