Pao fan de caranguejo (arroz teochew submerso com caranguejo)

Ingredientes

• 4 cups cooked leftover rice
• 500 g seafood of choice (crabs, prawns, scallops, lobster, fish, etc)

Modo de preparo

1. 1

   --- Steps ---

2. 2

   To make broth, add both oils into a large pot on medium high heat.

3. 3

   When hot, add prawn shells (if using), fry till they change colour, remove then add garlic & ginger.

4. 4

   Fry for 2 mins, add chicken stock, seasoning or bouillon & bring to a boil.

5. 5

   Lower heat to a simmer, add seafood, carrot & celery, cook for 10 mins until seafood is half cooked.

6. 6

   Add corn, Goji berry, fish sauce, salt & pepper, cook until seafood is fully cooked & vegetables are tender.

7. 7

   Taste to adjust seasoning & set aside.

8. 8

   For crispy rice, scatter chilled rice into pan with very hot oil over high heat (rice should float, puff up & clump together), cook golden brown & crispy & transfer onto kitchen towel to drain excess oil.

9. 9

   Beat eggs, salt & pepper until foamy, pour eggs through a strainer into the oil used earlier, fry, separate into chunks & transfer onto kitchen towel.

10. 10

    To assemble, add enough rice into a serving plate or bowl, ladle enough soup, seafood & vegetables, sprinkle with crispy rice & rice, garnish with chopped scallions & serve with sliced chillies in soy sauce (optional). Serve hot & enjoy!