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Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi
Recipe courtesy Luke Nguyen
- Total Time:
- 35 min
- Prep:
- 15 min |
- Inactive Prep:
- 15 min |
- Cook:
- 5 min
- Level:
- Intermediate
- Yield:
- 4 servings
Ingredients
- 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.
Directions
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.