Serves 4

Soy sauce, black bean paste, sesame oil, and rice wine are all traditional Chinese ingredients. The Chinese use clay pots over an open heat source as a type of oven, an appliance still not used much in Asia.

Singapore Shrimp

2 tablespoons vegetable oil

1 cup sliced domestic mushrooms

¼ cup green onion slices

1 clove garlic, minced

1 teaspoon minced ginger

2 teaspoons hoisin sauce

2 teaspoons oyster sauce

2 teaspoons Red Curry Paste (see recipes in Chapter 1)

¼ teaspoon Chinese 5-spice powder

1 can coconut milk

Salt and pepper to taste

1½ pounds cooked shrimp

  1. In a wok or large sauté pan, heat the vegetable oil on medium-high.
  2. Add the mushrooms, green onions, garlic, and ginger; stir-fry for 2 to 3 minutes.
  3. Stir together the hoisin sauce, oyster sauce, and curry paste, and 5-spice powder until well combined. Add the mixture to the wok.
  4. Stir in the coconut milk and adjust seasoning to taste with the salt and pepper. Add the shrimp and bring to a simmer. Cook for 1 to 2 minutes until the shrimp are heated through.