Ingredients

The following ingredients have 4 Servings
  • 2 cups glutinous rice ((soaked for at least 4 hours or overnight) (400g))
  • 1 tsp sesame oil
  • ½ tsp five spice powder
  • 1 tsp salt
  • 1¼ cups water ((300ml))
  • ¼ cup dried shrimp ((30g))
  • 1 onion (or 6 shallots (finely sliced))
  • ¼ cup toasted peanuts ((chopped) (35g))
  • 5 to 6 green onions ((finely sliced))
  • 2 red chilies ((seeded and sliced))
  • ¼ cup vegetable oil ((60ml))

Instruction

  • Rinse and drain dried shrimps. Soak in hot water for 10 minutes. Drain and give shrimps a rough chop.
  • In a medium sized pan, heat vegetable oil. Fry onions or shallots until brown and crispy. Remove with a slotted spatula. Add chopped dried shrimps and fry till crispy. Again remove with slotted spatula. Set aside.
  • Place a metal rack in the center of wok. Fill with about 1½ inches of water. Bring to a boil.
  • Rinse and drain soaked glutinous rice. Transfer rice to a heatproof dish. Add sesame oil, five spice powder, salt and water.
  • Transfer dish to wok, cover with a dome lid, and steam for 15 minutes.
  • Remove lid, fluff rice with fork. Cover and steam for another 5 minutes. Remove from wok and allow the rice to cool for 10 minutes.
  • Sprinkle cooked dried shrimps and onions, peanuts, green onions, and red chilies onto rice.
  • Serve immediately.