Soak lotus leaves for 30 minutes, weighing down with a small bowl if necessary. Fry chinese sausage. Set aside.
Steam sticky rice using a little less water than usual for firm rice. Cool to room temperature.
Put oil into pan and fry garlic until turning golden yellow. Add rice, mushroom, shrimp, and soy sauce. Stir until all ingredients are cooked.
Pat dry softened lotus leaf and brush back of the leaf lightly with oil. Cut leaf in half. Put half the rice mixture on one leaf and top with salted egg. Wrap rice in a rounded bundle. Repeat with the other half. Either cook immediately or store in fridge for later use.
Steam 10-12 minutes.
Cut salted egg yolk into half. Put chinese sausage and egg yolk on top. Serve.
Note: Lotus leaves can vary widely in size, so adapt to the recipe accordingly.
