Sticky Rice with Braised Dried Shrimp, Pork Floss, and Scallion Oil

Steps

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1. 1
   Rinse the sticky rice 2–3 times in fresh water until clean, then soak it in water for 5–6 hours to allow the grains to absorb water and expand. Optionally soak overnight and cook the following morning.
   ▶ ≈0:35
2. 2
   Soak the dried shrimp in warm water for about 20 minutes until softened. Drain well, then lightly crush the shrimp in a mortar to soften it while keeping the pieces largely intact for a tender texture when eating.
   ▶ ≈1:23
3. 3
   Cut shallots lengthwise into thin slices, keeping some of the root intact to prevent them from falling apart during frying. Separate and chop the white root part of the scallions and set aside; chop the green stems and place in a bowl for making scallion oil.
   ▶ ≈1:32
4. 4
   Coat the shallot slices with cornstarch to make them crispier. Heat oil and add the shallots, frying over medium-low heat without stirring frequently to allow even coloring. When the shallots begin to turn golden and foam subsides, gently toss them. Remove them when they reach a light golden color since they continue to cook after removal.
   ▶ ≈2:31
5. 5
   Once the oil from frying the shallots has cooled slightly, ladle a few spoonfuls over the chopped green scallion stems to make scallion oil. If the oil is too hot, the scallions will turn yellow instead of green, so allow the oil to cool first.
   ▶ ≈3:13
6. 6
   Pour a little scallion oil into a wok or pan and briefly fry the white scallion root until fragrant. Add all the softened shrimp and stir-fry for about 1 minute, then turn off the heat to begin seasoning.
   ▶ ≈3:27
7. 7
   Since dried shrimp is naturally salty, add 1 tablespoon of fish sauce, 1 tablespoon of chili paste, 2 tablespoons of sugar, and a pinch of annatto powder to enhance color. Add a few tablespoons of water to dissolve the sugar, then finish with a pinch of black pepper.
   ▶ ≈3:44
8. 8
   Turn the heat to high and stir-fry the shrimp to allow it to fully absorb the seasonings. Once the sauce is evenly thickened, add water just enough to cover the shrimp. Bring to a boil, then reduce heat to low and simmer gently until the liquid has reduced and nearly evaporated. Finish by sprinkling some of the crispy fried shallots on top for aroma.
   ▶ ≈4:16
9. 9
   After the sticky rice has soaked for 6 hours, drain it well using a colander. Mix in about 1/3 tablespoon of salt to enhance the flavor. Spread the rice evenly on the bottom of a steamer basket without packing it too tightly, cover with a damp cloth to prevent water from dripping, and steam over high heat for about 25 minutes to ensure strong steam circulation.
   ▶ ≈4:54
10. 10
    After about 20 minutes of steaming, open the lid, add a few spoonfuls of hot water, and stir the rice gently to make it softer and more tender. Cover again and steam for another 5 minutes, for a total of 25 minutes. Once the rice is fully cooked, it will remain at a perfect texture even if steamed a bit longer.
    ▶ ≈5:53
11. 11
    Transfer the steamed sticky rice to a bowl and pour in about 2 tablespoons of the scallion oil to enhance its aroma and richness.
    ▶ ≈6:28
12. 12
    Top the oiled sticky rice with the braised shrimp, pork floss, and a generous sprinkle of crispy fried shallots. For takeaway or later consumption, wrap in banana leaves; when unwrapped, the aroma of the banana leaf will further enhance the dish's fragrance and flavor.
    ▶ ≈6:47