GO drinking after work? Some executives would rather head to a prawn farm.

Prawning, or prawn fishing, has become increasingly popular among executives here.

Companies have been getting into the act as well - they go prawning as part of company events like anniversary celebrations and staff bonding sessions.

Prawning is similar to fishing and is done in ponds where live prawns are reared. The prawns caught can be cooked at the barbecue pits offered at most, if not all, prawn farms.

Many executives find prawning, once seen as an activity for retirees and children, enjoyable.

Renting the rod, which comes with the hook and bait, costs slightly over $10 per hour at most prawn farms.

Enthusiasts can bring home their loot at the end of the day - if you have more skill or are luckier, you'll have more to bring home.

These prawns are usually 'big head prawns', which cost $40 per kg if bought 'live' in supermarkets, said Hai Bin U Enterprise business research and development manager Edward Ng.

Company bookings at prawn farms have increased by about 50 per cent in the past two years, said co-owner of Jurong's Westlake Fishing Village Shawn Lim, 29.

These companies include multi-national firms, banks, government agencies and schools, said the three prawn farms
which my paper spoke to.

Typically, these farms receive an average of one to two bookings each month.

A company typically spends about $4,000 for a three-hour event where 100 rods are provided, said Hai Bin's Mr Ng.

For property consultancy firm Orange Tee, which held a staff event at Hai Bin along Sin Ming Ave last month, it was money well spent.

Said its executive director Steven Tan: 'The overall feedback was very positive. It helped to improve the staff bonding.'

Mr Tan noted that prawning has a rather wide appeal - it's an activity in which staff can include their families, compared to other activities like drinking.

He said that the company used to have only 'Happy Hour' for staff events, but that appealed to a limited number of
employees.

The response to the prawning event was 'overwhelming' with 300 people turning up, said Mr Tan.

Other executives, like senior operations manager Goh Gim Joon, 47 - who used to go fishing regularly - are now prawning converts.

Mr Goh said: 'Prawning is much more convenient. It is available on all weathers, 24 hours a day.'

Having fresh prawns to eat at the end is the icing on the cake for prawning fans.

Business manager Im Seck Choon, 49, who has already introduced five others to prawning said: 'I always bring my
catch home and steam them.'

His prawning companion, Mr Goh, joked: 'And they're cheaper than at the restaurant.'