Seafood Pao Fan
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Seafood Pao Fan

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Level

easy
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Cooking

33 min
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Preparation

30 min
Ingredients
Servings
4
Soup Stock
Prawns
heads only
300 g
Prawns
deshelled
1 cup
Clams
with shells
1 cup
Dried Anchovies
40 g
Whole White Peppercorns
1 tbsp
Dried Cuttlefish
2
Garlic
peeled
1
Ginger
thumb-size and peeled
1 slab
Rock Sugar
1 tbsp
Bittergourd
thinly sliced
12 cup
Cooking Oil
1 tbsp
White Rice
cooked
2 cups
Water
1 l
Garnish
Day-Old Cold Rice (puffed rice)
12 cup
Crispy Dried Shallots
Coriander
How to cook
Prepare anchovies & white peppercorns
  • Dry fry the dried anchovies and whole white peppercorns until fragrant.
  • Set aside to cool before placing both ingredients in an empty disposable tea bag or sachet.
Prepare dried cuttlefish
  • Add the cooking oil and fry the dried cuttlefish.
  • Set aside the cuttlefish once done.
Prepare puffed rice
  • Spread out the day-old damp rice thinly on parchment paper.
  • Place it in the air fryer to cook at 200°C for 15 mins on one side and 180°C for 15 mins on the other side.
Start cooking
  • Fry the prawn heads for 2-3 mins. Once cooked through, use a spatula to crush the prawn heads and release more flavour.
  • Add the dried anchovies, whole white peppercorns, garlic, ginger, cuttlefish and water into the same pot.
  • Simmer for 1 hr then remove the ingredients.
  • Cook the bittergourd, prawns and clams together.
Assemble & serve
  • Place 1/2 cup of cooked white rice and distribute the prawns and clams evenly among each serving bowl.
  • Garnish with puffed rice, coriander and dried shallots.
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