Crab Pao Fan (Teochew Submerged Rice With Crab)

Sweet, fresh seafood simmers in a fragrant, golden-hued stock to create a bowl of Crab Pao Fan that balances elegance with homestyle familiarity. By utilizing a base of prawn-infused broth and aromatics like ginger and garlic, this Teochew-style submerged rice dish draws out the natural sweetness of the ocean, offering a clear, layered profile that feels incredibly restorative.

The hallmark of this assembly is the play of textures. You have the soft, tender grains of rice absorbing the savory soup, punctuated by the crunch of freshly fried crispy rice and airy, golden egg bits. Each spoonful delivers a contrast between the gentle, poached seafood and the deeper, toasted notes of the crispy toppings.

Preparing this at home is surprisingly straightforward, especially if you have leftover rice on hand. It serves as a hearty, warming meal that feels special enough for guests but approachable for a quiet weeknight dinner. A splash of fish sauce and a hint of white pepper tie everything together, making this a go-to when you need something nourishing that comes together in a single pot.

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If you enjoy the comforting texture of rice bathed in savory broth, there are plenty of other ways to enjoy grain-based dishes. For a quick weeknight alternative, you might like this fluffy crab omelette served over steaming rice, or if you prefer something with earthier tones, this savory mushroom rice bowl offers a satisfyingly rich profile that complements the delicate sweetness of fresh seafood.

Key Ingredients

Cooked rice: Forms the base of the dish and is also fried until crispy for a signature texture.
Seafood: Crabs, prawns, or scallops provide the primary protein and essential sweetness to the broth.
Prawn heads and shells: Frying these in oil creates a deep, aromatic umami foundation for the soup.
Chicken stock: Provides a savory, liquid base that carries the flavors of the seafood and aromatics.
Ginger: Julienned ginger adds a necessary warming heat that cuts through the rich seafood broth.
Goji berries: These provide a subtle, traditional sweetness that complements the savory Teochew-style soup.
Eggs: Fried until crispy and fluffy, they add a rich texture when combined with the submerged rice.

Elevate Your Rice Game

If you enjoy a bit of heat, try this zesty Peri Peri rice to add a bright, spicy contrast to your meal rotation.
For those who crave the perfect texture, our guide to making Prawn Fried Rice mirrors the high-quality, professional results you find in renowned dumpling houses.
If you are looking for a hearty, protein-packed vegetarian option, this classic bean stew with fragrant rice provides a deeply nourishing alternative to seafood broths.

Crab Pao Fan (Teochew Submerged Rice With Crab)

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Ingredients

4 cups cooked leftover rice500 g seafood of choice (crabs, prawns, scallops, lobster, fish, etc)

Broth

1 tsp vegetable oil1 tsp sesame oil500 g prawn heads & shells (optional)5 cloves garlic (minced)2 inch ginger (julienned)8 cups chicken stock1 tbsp mushroom powder seasoning or fish bouillon cube1 tsp fish sauce1 tsp salt (to taste)1/2 tsp ground white pepper (to taste)

Vegetables

1 medium carrot (diced)1 celery (diced)1 cup corn kernels (fresh or frozen)2 tbsp Goji berry2 tbsp scallion (chopped)

Crispy Rice

1/2 cup cooked riceoil for frying

Crispy Eggs

3 large eggs1/4 tsp salt1/8 tsp ground white pepper

Steps

To make broth, add both oils into a large pot on medium high heat.When hot, add prawn shells (if using), fry till they change colour, remove then add garlic & ginger.Fry for 2 mins, add chicken stock, seasoning or bouillon & bring to a boil.Lower heat to a simmer, add seafood, carrot & celery, cook for 10 mins until seafood is half cooked.Add corn, Goji berry, fish sauce, salt & pepper, cook until seafood is fully cooked & vegetables are tender.Taste to adjust seasoning & set aside.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.Beat eggs, salt & pepper until foamy, pour eggs through a strainer into the oil used earlier, fry, separate into chunks & transfer onto kitchen towel.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!

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