Recipe courtesy of Jess Tom

Ketchup Shrimp with Wild Mushrooms and Lap Cheong Rice

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  • Level: Advanced
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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3 pints mixed wild mushrooms (such as hen of the woods, oyster, beech and shiitake), bottoms trimmed

Canola oil 

Kosher salt

1 sheet nori 

1 1/2 cups brown rice, rinsed under cold water

4 lap cheong sausages, diced

4 cloves garlic, minced 

One 1-inch knob ginger, minced 

1 1/2 pounds large shrimp

1/3 cup ketchup 

2 tablespoons oyster sauce 

1 tablespoon Worcestershire sauce 

1 tablespoon tamari 

1 1/2 teaspoons ground black pepper 


  1. Preheat the oven to 450 degrees F. Toss the mushrooms with some oil and salt and spread them out on two baking sheets. Roast until slightly shriveled but still tender, 15 to 17 minutes. Sprinkle with crumbled nori.
  2. Add the rice to a pot; cover with water by 1/4 inch. Bring to a boil and cook uncovered until small holes appear on the surface of the rice. Reduce the heat to a simmer, cover the pot and steam for another 12 to 15 minutes, until the rice is fluffy and all the water is evaporated.
  3. While the rice is cooking, saute the lap cheong in a skillet until the fat is rendered, about 4 minutes. Mix the sausage into the cooked rice.
  4. Heat 1 tablespoon canola oil in a wok. Add the garlic and ginger and saute until aromatic, about 2 minutes. Add the shrimp and saute briefly just to brown the shells, another minute or two. Add the ketchup, oyster sauce, Worcestershire, tamari and black pepper. Cook until the sauce is reduced and the shrimp are cooked through, about 3 minutes more.
  5. To serve: Arrange the shrimp, rice and mushrooms separately on each plate.
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