Seafood Pao Fan

Serving 4 pax
Preparation Time 30 mins
Skill Easy

Soup Stock:
Dried Anchovies
1 tbsp
Whole White Peppercorns
2 pieces
Dried Cuttlefish
Prawn Heads
Garlic Bulb (Peeled)
Ginger (thumb-size and peeled)
1 tbsp
Rock Sugar
1/2 cup
Bittergourd (Thinly Sliced)
1 tbsp
Cooking Oil
1 cup
Fresh Prawns (Deshelled)
1 cup
Fresh Clams (with shells)
1 litre
2 cups Cooked White Rice

1/2 cup Day-Old Cold Rice (puffed rice)
Crispy dried shallots

  1. 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.
  2. Add the cooking oil and fry the dried cuttlefish. Set aside the cuttlefish once done.
  3. Fry the prawn heads for 2-3 mins. Once cooked through, use a spatula to crush the prawn heads and release more flavour.
  4. 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.
  5. 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.
  6. Place 1/2 cup of cooked white rice and distribute the prawns and clams evenly among each serving bowl. Garnish with the puffed rice, coriander and dried shallots.
Browse Recipes