This Seafood Soup Rice 海鲜泡饭 is pretty easy to do. As we like our bowl of seafood soup rice to have more texture to it other than just crispy rice, Roland cooked crispy eggs as well. If you find that too troublesome, feel free to skip the crispy egg. However, all the other steps are really essential to make this a super super yummy one. See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
Spice N’ Pans
Seafood Soup Rice 海鲜泡饭 (Serves 4 pax)
Broth
- 500g (17.64 oz) chicken feet
- 40g (1.41 oz) dried anchovies (ikan bilis)
- 1 tablespoon white peppercorns
- 2 (30g or 1.06oz) dried sole fish (also known as flounder fish)
- 400g (14.1 oz) prawn heads
- 1 cup (250ml or 8.45 fl oz) of water (to be used when frying the prawn heads)
- 1.5L (50.72 fl oz) water
- 1 bulb of garlic (washed but leave the skin on)
- 1 thumb-sized young ginger (lightly crushed)
- 3g rock sugar (or slightly less than 1 teaspoon of white sugar)
Other ingredients
- Cooked rice for 4 pax (you can cook about 3 cups of rice)
- 0.5 bowl of cooked rice (to make crispy rice)
- 2 beaten eggs (to make crispy egg)
- 20g (or 0.71oz) whitebait fish (to make crispy white bait fish – can use dried anchovies)
- Garlic oil (fry 0.5 bulb of chopped garlic in some oil)