Singapore Prawns with Bugis Street Sauce

Name: Singapore Prawns with Bugis Street Sauce
Cuisine: Singapore
Ingredients: 1½ tbsp oyster sauce; 1½ tbsp hoison sauce; pinch of five spice powder; 2 tsp red Thai curry paste; 4 tbsp chopped spring onions; 115g/4oz mushrooms, sliced; 1 tsp grated fresh ginger; 1 clove of garlic, chopped; salt and pepper; 300ml/10fl oz coconut milk; salt and pepper; 750g/1½lb cooked and shelled prawns; 2 tbsp vegetable oil; 750g/1½lb cooked and shelled prawns

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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

Asia
Singapore
Main course

Ingredients

Method