MEKONG SCHOOL PRAWNS STIR FRIED WITH PORK BELLY AND SPRING ONIONS: TEP RANG BA ROI

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

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 12

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* (See Cook's Note)
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

Steps:

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.