Recipe courtesy of Luke Nguyen

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

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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. 
  2. Toss to combine the ingredients in each bowl well and marinate for 15 minutes. 
  3. 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. 
  4. Transfer the mixture to a plate and garnish with cilantro and serve with steamed jasmine rice.

Cook’s Note

*Can be found at specialty Asian markets.