Seafood Pao Fan with Naturel Organic Mixed Rice

Dive into culinary bliss with this oceanic flavour-filled dish that is a culinary adventure and wholesome comfort – all in one bowl! Impeccably cooked mixed rice with some of it crispy-fried for an extra crunch, bathed in a hearty seafood broth will transport you and your taste buds to a tropical paradise.



4 pax


Adjust Servings
2 cups Naturel Organic Mixed Brown and Red Rice
600ml Naturel Premium Blend Cooking Oil
500g large prawns, remove sharp edges and veins. Remove shell from body.
300g fish slices
2 eggs, beaten
Goji berries, rinsed, garnish
Spring onions, chopped, garnish
Roasted peanut
Crispy silverfish
8 seaweed sheets
Seafood stock:
1.8L water
6 chicken feet, remove toenail. Clean thoroughly.
2 flower crabs, remove shell, brush clean and cut into halves.
4 cloves garlic, skin intact.
1 tbsp white peppercorns
1 tbsp sole fish powder
5g rock sugar
1 tbsp salt
1 tbsp Knife fish sauce


Step 1: Cook rice
- Cook 2 cups of Naturel Organic Brown and Red Rice with 4 cups of water. Cook it as per the method used for white rice.
Step 2: Marinate the fish
Ingredients for marinade:
  • ½ tsp salt
  • ¼ tsp sugar
  • ¼ tsp ground white pepper
  • 1 tsp sesame oil
  • ½ tsp chopped ginger
In a bowl with sliced fish, mix in the marinades. Set it aside.
Step 3: Cook the stock.
- In a pot add in 1.8L water, flower crabs, chicken feet, garlic, and white peppercorns.
- Turn up the heat till it boils and return it to a simmer. Cover the lid and cook for 40 minutes.
- 40 minutes later, remove the ingredients from the stock. Season with sole fish powder, rock sugar, salt, and fish sauce. Adjust to taste.
Step 4: Cook crispy rice and fried egg.
- Fill up ¼ of the pan with Naturel Premium Blend Cooking Oil. Heat it up on high heat.
(Tip: To test whether the oil is ready, dip a chopstick coated with egg. Once it starts to sizzle aggressively, the oil is ready.)
-Pour in 2 beaten eggs through a sieve. It will fluff up and it’s ready when it is golden brown and crispy. Remove and set aside.
- Using the same oil, drop small chunks of cooked rice. Deep fry it until it floats onto the surface, and it is golden brown. Remove and place on a plate.
Step 5: Cook, assemble to ready to serve.
- Scoop the cooked rice into a serving bowl.
- Heat up the soup. Add in the prawns and sliced fish and poach for at least 30 sec - 1 minute until the seafood is just cooked.