This is fairly spicy, depending on how much Thai curry paste you put in.
I love it with spaghetti. This would use 1lb cooked spaghetti for 4 people.
1&1/2lbs raw, deveined prawns, (not too large)
2 tbsp vegetable oil
4 oz mushrooms, sliced,
4 tbsp chopped green onions
1 clove garlic, chopped
1 heaped tsp grated fresh ginger
1&1/2 tbsp hoisin sauce
1&1/2 tbsp oyster sauce
1 tsp red Thai curry paste
pinch of five spice powder
10 fl oz coconut milk
salt and pepper
Heat the vegetable oil in a wok or frying pan, put in the mushrooms, green 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.
The add the coconut milk, a little more salt and pepper and the prawns.
Simmer gently for a few minutes until the prawns have turned pink and serve on a bed of spaghetti, rice or rice noodles.
This sauce can be doubled or trebled, but watch the red Thai curry paste amount. You shouldn’t double that necessarily!