120g (15 nos) dried shiitake mushrooms, soaked and sliced
1-1 1/4 cup water
1 teaspoon dark soy sauce
2 teaspoons salt, or to taste
2 teaspoons pepper, or to taste
Spring onions, chopped
Wash the glutinous rice in several changes of water until water runs clear. Soak for at least six hours or overnight.
Heat the oil in a wok and fry the shallot over medium-low heat, turning occasionally to prevent burning, until crispy and golden brown. Dish out shallot crisps to drain on paper towels. Set aside to cool.
Remove all but 4-5 tablespoons of the shallot oil in the wok. Over medium heat, stir-fry the dried prawns and mushroom slices until aromatic.
Add in the drained glutinous rice, soy sauce and pepper. Fry for 1-2 minutes, stirring continuously. Season to taste with salt.
Add the water and cook for about 5 minutes or until the grains are almost translucent (3/4 cooked).
Transfer into an electric rice cooker to finish the cooking (no need to add any more water), or you can steam the rice.
Alternatively, transfer into a microwavable dish and complete cooking in the microwave oven.
Serve rice topped with shallot crisps, peanuts and spring onion.