Prep time: 20 min
Cook time: 30 min
This Pao Fan recipe creates a traditional Pao Fan with rich seafood flavours that will leave you craving for more! Pao fan is traditionally served with leftover rice which soaks up the the hearty, flavourful steaming hot broth. The ultimate comfort meal made easy with BONG lobster stock concentrate!
Ingredients:
Serves 2
- 8 prawns, cleaned, shells removed
- 150g white fish, sliced
- 2 slices fresh ginger
- 1 clove garlic, smashed
- 750ml water
- 2 tbsp BONG lobster stock concentrate
- 1 tbsp Chinese cooking wine
- 1 tsp sugar
- 1 tsp fish sauce
- 1-2 eggs, beaten
- Leftover rice
Instructions:
Crispy Rice & Egg toppings:
- In a heavy bottomed pot on medium heat, heat up 1/2 cup of cooking oil. When bubbles appear around a wooden spoon dipped in the oil, the oil is hot enough.
- Sprinkle in the cooked rice. For this purpose, leftover rice is better as it’s much drier and does not splatter as much.
Remove the crispy rice using a strainer when it is golden and crispy. Drain on paper towels. - Then, pour the beaten eggs in slowly through the strainer into the hot oil to get crispy fried egg. Remove when golden and crispy and drain on paper towels.
- Set the crispy rice and crispy egg aside and proceed to prepare the broth.
Seafood Broth:
- Drain all the oil from the pot except for 1 tbsp of it. On medium heat, sauté fresh ginger slices and smashed garlic cloves in 1 tbsp of cooking oil for 30 seconds or till fragrant.
- Add in prawn shells and saute 3 minutes till fragrant and browned.
- Add in 1 tbsp of rice wine, 750ml water, 2 tbsp of BONG lobster stock concentrate, sugar & fish sauce. Bring to boil, lower heat and simmer for 10 minutes.
- Remove prawn shells with a strainer, and gently add in prawns and fish slices. Simmer gently for a minute or till seafood is cooked through.
- Present in clay pot , garnish with coriander & garlic oil if desired. Serve crispy rice n crispy eggs on the side. Voila!
Featured Products
BONG Lobster Stock Concentrate
Original price was: $12.90.$11.90Current price is: $11.90.Frequently Asked Questions
Store the broth and seafood in an airtight container in the refrigerator for up to 2 days. The crispy rice should be stored in a separate container at room temperature. When reheating, warm the broth and seafood, and add the crispy rice just before serving to maintain its texture.
Yes, you can easily substitute the seafood in the recipe. Instead of prawns and white fish, you can use other types of seafood like scallops, mussels, or even lobster. If you prefer a non-seafood version, chicken or tofu can also be used, but the flavor profile may change slightly without the seafood base.
The prep time is around 20 minutes, while the cooking time is about 30 minutes. In total, you can expect the dish to take roughly 50 minutes from start to finish, depending on your experience and preparation speed.
While you can use fresh rice, it’s recommended to use leftover rice for making the crispy rice topping because it is drier and fries better without splattering. Freshly cooked rice contains more moisture, which can make it more challenging to achieve the same crispy texture.
For this recipe, you should use a firm white fish that holds its shape during cooking. Common options include cod, snapper, or tilapia. Avoid fish that are too delicate as they may break apart in the broth.
A heavy-bottomed pot or Dutch oven is ideal for making this dish as it ensures even heating and helps to prevent burning. If you don’t have a heavy-bottomed pot, a regular pot will work if you monitor the heat closely.
