Seafood Pao Fan

By That Bloody Botak

 SEAFOOD PAO FUN 




This was one of the hottest hawker dishes in Singapore! Every former Chef, TV star and their dogs started opening hawker stalls selling this dish, and I can understand why. Put rice in a bowl with some really fantastic broth, meat, seafood, some crispy fried eggs and crispy fried puffed up rice, and on a cool night like today, see snaking queues forming in front of the stall! Just finished off that bowl and the warm feeling in the body is the perfect thing for today's cool weather! There's no right or wrong way to make this broth, and my version uses lots of prawn heads, stock make from boiling chicken for my dogs and some condiments thrown together in a pot. If u don't have that many prawn heads, u can substitute with dried prawns, dried oysters of scallops, whatever dried seafood u may have. You can substitute the homade chicken stock with come chicken cubes. These are what I used to make mine......


Ingredients 


1. 500g prawn heads 

2. 2 tablespoons dried flounder powder 

3. 1 whole garlic 

4. 1 litre boiled chicken stock 

5. 2 tablespoons sugar 

6. 1 teaspoon white pepper 

7. 1 teaspoon salt 

8. Whatever seafood you fancy 

9. 3 litres water 

10. Calrose rice 

11. Fried shallots 

12. Fried crispy pork fat 

13. One egg, beaten 

14. The token vegs for garnishing 


Method 


In a pot with some oil fry the prawn heads till they look like a Chinaman after one too many shots of brandy 




When that's done, put in a whole bulb of garlic, sugar, dried flounder powder, salt and pepper and let it simmer for an hour. Remove the prawn heads and garlic and set it aside



Wash the rice properly till the water is clear. Drain the water and add the stock into the rice according to the instructions on the rice pack and cook in a rice cooker 


When the rice is done, remove about 5 tablespoons of rice and put it in the freezer for about 20mins. This is to dry off the rice. This rice will be used to make the crispy rice puffs 


In a pot with about 3cm of really hot oil, put the rice in. It will start to bubble furiously and when the bubbling stops, take the rice out and put it on a strainer to drain off the oil. When it cools down, break the clumps into individual grains of puffed rice and set it aside 



Make sure the oil in the pan is really hot. Beat up an egg and slowly drip it into the pan. Remove the egg when it turns golden brown, drain off the excess oil and put it aside 


Now, prepare the bowls with the veg garnish and the desired amount of rice 

Bring the stock to a boil and cook the seafood in it 



When the seafood is cooked, it's time to plate it. When you've arranged the seafood to your liking, it's time to pour the broth in, just enough to cover the rice. Add the fried egg, crispy rice puffs, crispy pork fat and fried onions and it's ready to be served!



Just look at that! I really couldn't wait to dig in! It was finished in a flash! Now feeling warm and cosy, this is the best thing to have on a cool rainy night! I know it's a little difficult to make, but trust me, it's really worth the effort! Try it! You won't regret! Take care, everyone, and stay safe!







These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

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