There are a few Thai dishes in which Lap Cheong plays a key role. This one is an easy one pot steamed rice with Shitake mushroom, prawns , pancetta and this made-in-UK Lap Cheong from www. tusitak.com (gifted) which only uses British “ Red Tractor Approved “ pork.
There is a hint of light soy sauce in the rice. The whole pot is naturally flavoured by other ingredients which are steamed together in a rice cooker.
Lap Cheong is a sweet and savoury rich cured sausages - a much loved ingredient for Asians from China all the way to Singapore. Each country incorporates it with their local flavours. It is a staple in my Asian larder. Chinese New Year is fast approaching, I am now happy I can buy Lap Cheong, locally sauced and made in Britain.
2 cups of Thai Jasmine rice, rinsed and drained.
2 sticks of Lap Cheong
200g raw king prawns, peeled . Keep the tails.
3-4 dry shitake soaked in hot water till soft ( keep the water)
1/4 cup ginger sliced
1 1/2 tbsp chopped garlic
2 tbsp light soy sauce
2 tbsp oyster sauce
2 spring onions finely sliced
Vegetable oil and sesame oil
In wok on medium heat , pour in 2 tbsp of vegetable oil plus 1 tbsp sesame oil.
Add garlic and ginger, stir fry until fragrant.
Add pancetta, Chinese sausages, cook until slightly coloured.
Stir in the prawns and mushrooms. Cook until the prawns are 80% cooked through.
Throw in the rice, mix well then add the soy sauce and oyster sauce.
Add 3 cups of rice - mix the reserved mushroom soaked water with water to make the quantity.
Mix well and transfer to a rice cooker. Press cook .
Serve garnished with sliced spring onions.