Singapore Prawns with Bugis Street Sauce


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.


  • 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


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.