Seafood Pao Fan 海鲜糙米泡饭

This highly-gratifying and comforting savoury seafood broth made with collagen-bringing chicken feet, prawn shells and other flavour-enhancing aromatics drenched onto our nutty Heavenly Brown Rice makes for heaven on a plate! We’ve also topped it with crispy enoki mushrooms for that satisfying extra crunch in every bite.

Servings 2
Cooking Time 1 Hour 30 Minutes
Skill Level Medium
Ingredients
  • 8 Prawns, peeled
  • 150g Clams
  • 75g Mussels
  • 3 stalks Bok Choy, chopped
Soup Stock
  • 20g Dried Anchovies, dry roasted
  • ½ tbsp White Peppercorns, dry roasted
  • 1 Dried Cuttlefish, dry roasted
  • 250g Chicken Feet, nails cut off
  • 1 tbsp oil
  • 8 Prawn Heads & Shells
  • 5 Garlic Cloves, peeled
  • 1-inch Ginger, peeled
  • 1 cube Rock Sugar
  • 1 tbsp Shaoxing Wine
  • 850ml Water
Fried Enoki Mushroom
  • 150g Enoki Mushroom
  • 50g Cornstarch
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Salt
  • 1/2 tsp white pepper
  • 2 Eggs, beaten
Egg Fried Brown Rice
  • 1 cup Heavenly Brown Rice
  • 1 ¾ cup Water
  • 1 tbsp Oil
  • 2 Eggs, beaten
Instructions
  1. Rinse and cook 1 cup of Heavenly Brown Rice.
  2. Blanch 250g of chicken feet.
  3. Dry roast dried anchovies, white peppercorns and dried cuttlefish until fragrant.
  4. Heat 1 tbsp oil and stir-fry prawn head and shells until no longer grey. Add ¼ cup water and crush the prawn heads to release flavour.
  5. Add the chicken feet, dried Anchovies, white Peppercorn, dried cuttlefish, garlic cloves, ginger, rock sugar, Shaoxing wine and water. Boil for 45 mins on medium-low heat.
  6. Combine cornstarch, paprika, garlic salt and white pepper. Dip the enoki mushrooms in beaten eggs, coat in cornstarch then fry until golden brown.
  7. Heat 1 tbsp oil and add beaten eggs & cooked Heavenly Brown Rice. Stir fry on high heat for 2-3 mins.
  8. After boiling for 45 mins, strain the stock. Add the prawns, clams, mussels and chopped bok choy.
  9. Once the seafood is cooked, plate the rice, soup and top with Crispy Enoki Mushrooms. Ready to serve!
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