Seafood Pao Fan

Mains
Rice

Easy Level:

Cook Time:

Servings:

3 - 4 pax

This Pao Fan recipe is the ultimate comfort food. With an undeniably rich homemade seafood broth to soak up leftover rice and crispy fried chunks of rice, this dish is food for the soul.
 
Made too much? Save the broth by freezing them in ice cube trays for the next time you need an umami boost. Think almost instant seafood porridge or Hokkien mee.
 

Ingredients

Adjust Servings
US / Metric
0.00
cups
cups
Raw rice grains
0.00
cups
cups
Raw rice grains
0.00
g
g
Lobster tail
0.00
g
g
Lobster tail
0.00
g
g
Scallops
0.00
g
g
Scallops
0.00
pcs
pcs
Prawns (deshelled and deveined)
0.00
pcs
pcs
Prawns (deshelled and deveined)
0.00
g
g
Clams
0.00
g
g
Clams
0.00
kg
kg
Fish bones
0.00
kg
kg
Fish bones
0.00
pieces
pieces
Flat sole fish (toasted)
0.00
pieces
pieces
Flat sole fish (toasted)
0.00
kg
kg
Prawns shells
0.00
kg
kg
Prawns shells
0.00
stalks
stalks
Scallions (white part only)
0.00
stalks
stalks
Scallions (white part only)
0.00
slices
slices
Ginger slices (lightly smashed)
0.00
slices
slices
Ginger slices (lightly smashed)
Salt to taste
0.00
Salt to taste

Steps

1

Cook 2 cups of rice in the rice cooker.
Cook 2 cups of rice in the rice cooker.
Mark as completed

2

Toast the flat sole fish until fragrant, set aside
Toast the flat sole fish until fragrant, set aside
Mark as completed

3

In a pan with some oil, deep fry fish bones until fragrant, transfer to a stock pot.
In a pan with some oil, deep fry fish bones until fragrant, transfer to a stock pot.
Mark as completed

4

In the same pan, pan fry prawns shells & lobster shells until fragrant, transfer into a stock pot. Add in scallions, whites, ginger slices and flat sole fish.
In the same pan, pan fry prawns shells & lobster shells until fragrant, transfer into a stock pot. Add in scallions, whites, ginger slices and flat sole fish.
Mark as completed

5

Pour hot boiling water into a stock pot and boil over medium high heat for 1 hour. Drain and reserve stock.
Pour hot boiling water into a stock pot and boil over medium high heat for 1 hour. Drain and reserve stock.
Mark as completed

6

Take one bowl of cooked rice out. Shallow fry rice until golden brown & crisps. Drain and set aside.
Take one bowl of cooked rice out. Shallow fry rice until golden brown & crisps. Drain and set aside.
Mark as completed

7

Scoop rice into a claypot, pour one big scoop of seafood stock inside, slightly boil it.
Scoop rice into a claypot, pour one big scoop of seafood stock inside, slightly boil it.
Mark as completed

8

Bring stock to a boil, add in lobster meat, prawns, clams lala and scallops, and cook well. Season salt to taste.
Bring stock to a boil, add in lobster meat, prawns, clams lala and scallops, and cook well. Season salt to taste.
Mark as completed

9

Pour all soup & ingredients into the claypot, garnish with fried rice grains and scallions.
Pour all soup & ingredients into the claypot, garnish with fried rice grains and scallions.
Mark as completed

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