Seafood Pao Fan

Name: Seafood Pao Fan
Prep time: 30 min
Cook time: 33 min
Total time: 63 min
Yield: 4
Cuisine: Mains
Ingredients: 300 g Prawns; 1 cup Prawns; 1 cup Clams; 40 g Dried Anchovies; 1 Tbsp Whole White Peppercorns; 2 Dried Cuttlefish; 1 Garlic; 1 slice Ginger; 1 Tbsp Rock Sugar; 1/2 cup Bittergourd; 1 Tbsp Cooking Oil; 2 cups White Rice; 1 L Water; 1/2 cup Day-Old Cold Rice (puffed rice); Crispy Dried Shallots; Coriander

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Level

easy

Cooking

33 min

Preparation

30 min

Ingredients

Servings

Soup Stock
Prawns use heads & shells 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 slice
Rock Sugar	1 tbsp
Bittergourd thinly sliced	¹⁄₂ cup
Cooking Oil	1 tbsp
White Rice cooked	2 cups
Water	1 l
Garnish
Day-Old Cold Rice (puffed rice)	¹⁄₂ 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.