Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

Recipe courtesy of Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Mekong River
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 5 min
YIELD: 4 servings
LEVEL: Intermediate


  • 7-ounces school prawns or medium-size shrimp, heads, legs and tails removed
  • 7 ounces boneless pork belly, thinly sliced into 1/10-inch thick pieces
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped garlic
  • 4 tablespoons finely chopped lemongrass*
  • 2 tablespoons vegetable oil
  • 2 red Asian shallots, finely diced*
  • 3 spring onions, sliced into 1 1/2-inch pieces
  • 3 sprigs fresh cilantro
  • Steamed jasmine rice, for serving
  • *Can be found at specialty Asian markets.
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Place the prawns and pork belly into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground black pepper, 1 tablespoon garlic, and 1 tablespoon lemongrass.

Toss to combine the ingredients in each bowl well and marinate for 15 minutes.

In a hot fry pan, add the oil and fry the red shallots and the remaining 2 tablespoons of lemongrass until fragrant. Now add the pork belly and cook on high heat for 2 minutes, or until brown. Add the prawns and stir fry until the prawns change color, then add the spring onions and toss for another minute.

Transfer the mixture to a plate and garnish with cilantro and serve with steamed jasmine rice.



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