Rice Porridge with Egg and Chinese Sausage (โจ๊กไข่ฟูหน้ากุนเชียง)

1.Soak dried shrimp in warm water for a minutes and strain. Reserve about 3-4 dried shrimp and pound the rest into a rough paste.

2.Cut Chinese sausages into thin slices. Add Chinese sausages and reserved dried shrimp into the saucepan. Add two tablespoons of water and cook until fat has rendered from Chinese sausages, cooking both shrimp and Chinese sausages until aromatic and brown.

3.Add sesame oil into a pot. Add pounded dried shrimp and cook until fragrant. Add 250 ml of water, instant jasmine rice porridge, and seasoning pack. Stir until combined. Bring up to the boil and simmer for 30 seconds.

4.Garnish porridge with pepper, ginger, spring onion, Chinese sausages, and dried shrimp.