Singapore Prawns with Bugis Street Sauce

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I haven’t been back to Singapore since 1948 but I always remember those marvellous prawn dishes I had in Bugis Street. This recipe is the nearest I can get to one of the sauces. There was always a side dish of small red chillies and one of our friends would chew these as if he was eating peanuts. The more reserved of us would take one or two.

Ingredients

  • 750g/lb cooked and shelled prawns
  • 2 tbsp vegetable oil
  • 115g/4oz mushrooms, sliced
  • 4 tbsp chopped spring onions
  • 1 clove of garlic, chopped
  • 1 tsp grated fresh ginger
  • tbsp hoison sauce
  • tbsp oyster sauce
  • 2 tsp red Thai curry paste
  • pinch of five spice powder
  • 300ml/10fl oz coconut milk
  • salt and pepper

Method

Heat the vegetable oil in wok or frying pan, put in the mushrooms, spring onions, garlic and ginger for a couple of minutes. Add the hoisin sauce, oyster sauce, red curry paste and five spice powder and stir well. Then add the coconut milk, a little salt and pepper and the prawns. Simmer gently for 1–2 minutes and serve on a bed of rice or noodles.

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