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- 200g boneless pork belly, finely into 2mm pieces
- 200g school prawns (or king or tiger prawns), tip of heads, legs and tail trimmed
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp freshly ground pepper
- 2 tbsp finely garlic
- 4 tbsp finely lemon grass
- 2 tbsp vegetable oil
- 2 red Asian shallots, finely
- 3 spring onions, into 4cm pieces
- 3 sprigs coriander, to garnish
- Jasmin rice, to serve
How to make Mekong prawns stir fried with pork belly and spring onions (Tep rang ba roi)
1) Place the pork belly and prawns into two separate mixing bowls. In each bowl add 1 tbsp of fish sauce, 1/2 tbsp sugar, 1/2 tsp freshly ground pepper, 1 tbsp garlic and 1 tbsp lemon grass.
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.
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