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Abalone & Seafood Pao Fan

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From YoRipe by Munchwithvienna
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Level

easy

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Cooking

30 min

Ingredients

Servings

2
Rice
1 1⁄2 cups
Prawns
large sized
185 g
Baby Abalone
180 g
Threadfin
sliced
100 g
Scallops
pat dry
100 g
Chicken Stock
800 ml
Dried Scallops
30 g
Fried Fish Maw
25 g
Crispy Rice Puffs
for garnish
20 g
Spring Onions
for garnish
20 g
Goji Berries
10 g
Ginger
2 pieces
Crunchy Whitebait
for garnish
6 g
Pure Sesame Oil
1 tbsp
Water
300 ml
Salt
to taste
1 tsp

How to cook

Start cooking

  • Cook the rice in the rice cooker according to the package directions.
  • Soak the fish maw in boiling water until soft, then cut into strips.
  • Sauté the ginger in pure sesame oil until fragrant.
  • Pour in the chicken stock, water and dried scallops then bring it to a boil.
  • Lower the heat and simmer for 20 minutes.
  • Add the fish maw into the broth and cook for about 5 minutes.
  • Add in the prawns, threadfin, scallop, goji berries, baby abalone and cook for 2 minutes or until they are thoroughly cooked.

Prepare the crispy rice

  • Pour about an inch of oil in a pan over medium heat.
  • Scatter some of the cooked rice in oil and continue to scatter until they puff up and turn into a light golden brown.
  • Remove and drain the oil using a kitchen towel, then set aside.
  • Tips: Do this while simmering the soup.

Assemble and serve

  • Add the cooked rice to a serving bowl.
  • Top with the abalone and seafood, then ladle the broth over.
  • Sprinkle some crunchy whitebait, crispy rice & spring onion before serving.
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