Ingredients

• 1 stalk fresh lemon grass
• 2 shallots (sliced)
• 2 garlic cloves (minced)
• 2 teaspoon sugar
• 2 fresh chilies
• 4 tablespoon vegetable oil
• 2 scallions (sliced)
• 1 small onion
• 2 tablespoon broth or water
• 2 tablespoon Nuoc mam (fish sauce)
• Freshly ground black pepper
• Coriander springs

Directions

• Directions
• Rub the cold rice with wet hands to separate the grains. Set aside.
• Soak the dried shrimp in hot water for 30 minutes. Drain.
• Remove outer leaves from lemon grass, trim and mince.
• Grind together the shrimp, lemon grass, shallots, garlic, sugar and chilies.
• Heat 2 tablespoons of oil in a wok or skillet. Add the scallions and stir-fry for 1 minute.
• Add the lemon grass and dried shrimp mixture and stir-fry for 5 minutes over high heat.
• Remove to a dish. Pour the remaining 2 tablespoons oil into the wok.
• Add the onion and stir-fry until translucent. Add the rice and stir-fry for 5 minutes.
• Stir in the broth, fish sauce and black pepper to taste.
• Add the lemon grass and shrimp mixture and the toasted sesame seeds.
• Stir to combine well. Transfer to heated platter.
• Sprinkle with additional black pepper and garnish with the coriander springs.
• Serve with Nuoc Cham (Lime sauce).