Fragrant Vietnamese Rice

Serves 4

Ideal wok pairing: 35cm Wok with Wooden Handle - Fits most hob types, large enough to accommodate ingredients for four, and non stick to provide perfect cooking conditions.

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1 stalk fresh lemongrass                

2 tablespoons dried shrimp

2 tablespoons groundnut (peanut) oil

225 g (8 oz) onions, coarsely chopped

2 tablespoons garlic, coarsely chopped

3 tablespoons shallots, finely sliced

3 tablespoons spring onions, finely chopped

2 red or green chillies, seeded and finely chopped

2 teaspoons sugar

2 teaspoons salt

½ teaspoon freshly ground black pepper

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1. Peel the lemongrass stalk to the tender whitish centre and cut into 5 cm (2 in) pieces.  Smash with the flat side of a cleaver or knife.  Soak the dried shrimp in warm water for 30 minutes.  Drain well.  In a food processor, process the dried shrimp until it is chopped.  Remove and set aside.
2. Fill the first level of the microwave rice cooker with raw rice and then the second level with water. Cooked the rice as instructed for the first half of time.
3. While the rice is cooking, heat a wok over high heat until it is hot.  Add the oil, and when it is very hot and slightly smoking, add the lemongrass and shrimp and stir-fry for 20 seconds.  Then add the onions, garlic, shallots, spring onions, chillies, sugar, salt and pepper.  Stir-fry for 3 minutes.
4. Carefully remove the top of the rice cooker, then the interior cover, add mixture from the wok. Give the mixture a few stirs.  Recover the rice cooker and finish cooking the rice with the fragrant mixture.