Xoi xeo

Method

Rinse the sticky rice thoroughly under cold water until the water runs clear. Cook the rice with 500ml water in a rice cooker or pot for approximately 20 minutes until tender and sticky. While the rice cooks, finely chop the shallots and soak the dried shrimp in warm water for 5 minutes, then drain and chop finely. Heat 4 tablespoons of oil in a wok or large pan and fry the chopped shallots until golden brown and crispy, then remove and set aside. Combine the cooked rice with the fried shallots, soaked shrimp, salt, turmeric, and black pepper, mixing gently to avoid breaking the grains. Transfer to a serving dish and drizzle with shallot oil, then garnish with sesame seeds, crispy fried onions, and fresh coriander before serving warm.