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

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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