Seafood Soup Rice (Pao Fan)

Cooked rice soaked with flavorful broth and added with assortment of seafood. Definitely a comforting one pot meal on rainy days. Soup was so tasty and rich with all the natural seafood sweetness flavor.

Ingredients: (serves 3)

*Prawn broth:

Shells and head of 15 prawns

1 tomato - cut into wedges

4 slices Ginger

900ml Chicken Stock

1 tbsp Oil

*Others:

3 bowls of Cooked Rice

1-2 pcs Squid - cut into rings

6 pcs medium size Prawn - deshell with tail intact

2 pcs Flower Crab - cleaned & cut halves

1 tbsp Chinese Cooking Wine

Dash of White Pepper

Salt to taste

Spring onion (garnishing)

Method :

To Prepare prawn broth:

1. Saute ginger till fragrant. Add in prawn shells and toss till shells turns orange and aromatic. Add in tomato and continue to toss for about 1-2 mins till they turn slightly soft & mushy.

2. Add in chicken stock, bring to a boil and let it simmer for 30 mins on low heat.

3. Once cooked, discard all the shells. The tomato can remain in the soup.

To cooked the soup rice:

1. Add cooked rice into prawn broth. Let it boil for about 10 mins.

2. Add in flower crab and let it cook for 5 mins.

3. Then add in prawns and squid and cook another 4-5 mins.

4. Season with salt, white pepper and cooking wine.

5. Garnish with spring onions before serving. Serve hot.

Happy Cooking.