Seafood Pao Fan

1hr 45 mnins


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.

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Adjust Servings
2cups Raw rice grains
330g Lobster tail
500g Scallops
16pcs Prawns (deshelled and deveined)
500g Clams
1kg Fish bones
2pieces Flat sole fish (toasted)
2kg Prawns shells
6stalks Scallions (white part only)
4slices Ginger slices (lightly smashed)
Salt to taste



Cook 2 cups of rice in the rice cooker.
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Toast the flat sole fish until fragrant, set aside
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In a pan with some oil, deep fry fish bones until fragrant, transfer to a stock pot.
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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.
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Pour hot boiling water into a stock pot and boil over medium high heat for 1 hour. Drain and reserve stock.
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Take one bowl of cooked rice out. Shallow fry rice until golden brown & crisps. Drain and set aside.
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Scoop rice into a claypot, pour one big scoop of seafood stock inside, slightly boil it.
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Bring stock to a boil, add in lobster meat, prawns, clams lala and scallops, and cook well. Season salt to taste.
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Pour all soup & ingredients into the claypot, garnish with fried rice grains and scallions.
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