De-shell prawns and use shells to create stock by frying prawn shells with butter. Strain and add chicken stock powder to consistency. Top up with more water if required.
Fry off fine diced celery, onion, capsicums and garlic until fragrant and add in all powders and S&P with a little oil.
Deglaze pan with a little stock and transfer into rice cooker with uncooked rice.
Add in cut prawns and enough stock to cook off the rice.
Let cook and stain worchestershire sauce at the end for extra colour and flavour.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
