Prawnaholic
110 Pasir Ris Central #02-12, Pasir Ris Central Hawker Ctr (Map) 11.30am – 8.30pm Mon
Millennial Alan Choong had been toiling in kitchens for a living since he was 17. He learnt from masters like Chef Sam Leong. You can tell by his approach to this dish that he is a "thinking hawker". His dry version comes with an onsen egg, own-roasted and torched cha siu which "you dip in the runny yolk", he says, with huge prawns plus some hand made (freshly chopped and pressed) prawn balls. The sambal is pleasant and not too hard hitting. Hard to go wrong. His soup version has a rich broth that's made by roasting then blending prawn heads with other ingredients like garlic and bone stock. Even the lard and fried shallots are own-made on site each day and the freshness of these makes a world of difference to the dish.
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