Recipe courtesy of Luke Nguyen
Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 461
- Total Fat
- 34
- Saturated Fat
- 10
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 14
- Cholesterol
- 98
- Sodium
- 1013
- Total: 35 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 5 min
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* (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
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.
Cook’s Note
*Can be found at specialty Asian markets.