Vietnamese Savory Sticky Rice | Xoi Man

Soak rice overnight with coconut water. Drain.
Soak the dried shrimp and the dried shiitake mushroom with warm water, separately, for 15 minutes. Drain.
In a mixing bowl, add strained rice, salt, coconut milk, sugar and oil, and mix it together with the rice.
In a bamboo steamer, or any steamer, when the steamer is piping hot, add rice and steam for 15 minutes
Add a generous amount of oil in a pan and fry up the radish until slightly golden brown. Remove oil and radish.
Place only radish back in pan, sprinkle with sugar and fry for a few seconds until it’s crispy and dry.
In a small food processor, add shrimp and pulse a few times. (If you don’t have a food processor, you can just chop up the shrimp more finely, the texture is really dependent on your preference). Put aside.
Drain shiitake mushroom, squeeze out all the water and cut into bite size pieces.
In same pan, on medium heat, cook the Chinese sausage, stirring constantly. You don’t need to add oil to the pan as the Chinese sausage will release quite a bit of it.
After 3 minutes, or when the Chinese sausage turns a light brown, add shrimp and shiitake mushroom and stir fry them together for a minute.
Add maggi/soy sauce and mushroom powder.
Fry shallots in a small saucepan with ½ cup oil, but watch them so they don't burn. Remove shallots from oil, then fry up green onions.
Top sticky rice with Chinese sausage mix and garnish with fried shallots, peanuts and green onion oil.