I had SUCH a craving for prawns over the weekend that I decided on a whim to go to Sheng Siong at 8.30pm to get us some! Prawn dishes are so expensive in Singapore, and we can save a lot by cooking at home. This dish cost us all of $15 for 15-16 large prawns and we’d expect to pay maybe $40+ outside? The prawns are large, about the length of my palm and they’re fat and juicy too. “Lip-smackingly good!” the husband said.
I’m sorry I don’t have a picture with better table styling, because this was cooked over the stove without any planning and that evening, I was quite frustrated! Having cooked the awesome-nest risotto I’ve ever cooked (I’ve only cooked it once) last year, I was dying to go at it again but wasn’t quite prepared to ladle boiling stock over rice every few minutes until they were cooked. And so I set out to do what I thought was a clever thing. MAKE RICECOOKER RISOTTO. I had everything planned. The amount of rice, the stock, the asparagus, the mushrooms, the timing. Everything. Except the ricecooker.