2) Combine the ingredients in each bowl well and leave to marinate for 15 minutes.
3) In a hot fry pan, add oil and fry the red shallots and the remaining 2 tbsp of lemon grass until fragrant. Now add the pork belly and cook on a high heat for 2 minutes or until brown. Add the prawns and stir fry until the prawns change colour, then add the spring onions and toss for another minute.
4) Transfer to a plate and garnish with coriander. Serve with jasmine rice.