OPEN for ingredients! Seafood Pao Fan is a comforting Singapore Chinese dish of rice in a delicious broth. In Chinese, 'pao fan' means ‘submerged rice’, and that’s exactly what the dish is!
Traditionally this is a home-cooked dish using whatever you need to use up in the fridge. These days, you can find pimped out versions of this being sold at Singapore hawker food stalls. There’s not too many halal-certified Seafood Pao Fan stalls in Singapore, which is why I first wanted to concoct this at home.
This is one of those cold-weather dishes, perfect for this time of the year! If you’ve not tried this ultra comforting, hearty Seafood Pao Fan, give this easy recipe a go!
More info here: nomadette.com/seafood-pao-fan/
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Timestamps:
00:40 - How to make delicious Seafood Broth
02:51 - Making the rice crispies
04:05 - How to make the puffy egg floss
04:58 - The easiest crispy fried fish ever
06:23 - Final touches of the seafood broth
07:22 - 'Pao Fan' Assembly
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Ingredients:
- 2 Cups Cooked Rice, overnight is best, to serve
- 8-10 Prawns or Shrimp
- 100g of Bok Choy or Vegetables of Choice
Easy Seafood Broth:
- 300g Prawn Heads and Shells
- 200g Chicken Feet/Spare Parts
- 30g or 2 tbsps Ikan Bilis or Dried Anchovies
- 1 Onion
- 5-6 cloves Garlic, lightly mashed
- 1 inch Ginger
- 1.5 litres Water
- 1 tsp Salt, to taste
- 1/2 tsp Sugar, to taste
Crispy Rice:
- 100g Cooked Rice, overnight is best
- Oil, to fry
Fried Fish:
- 230g Fish Fillets (I'm using Spanish Mackerel or Batang fish)
- 1 tsp Salt
- 1/4 tsp Ground White Pepper
- 1 tbsp Cornstarch, to coat
- Oil, to fry
Crispy Puffy Egg Floss:
- 2 Eggs
- Oil, to fry
Soy Sauce Chilli Dip:
- 2-3 tbsps Light Soy Sauce
- 1 Bird’s Eye Chilli, chopped
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nomadetteats
25 июл 2024
