Mekong school prawns stir fried with pork belly and spring onions, TEP RANG BA ROI
Mekong school prawns stir fried with pork belly and spring onions, TEP RANG BA ROI
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Method
Mekong school prawns stir fried with pork belly and spring onions, TEP RANG BA ROI
1. Place pork belly and prawns into two separate mixing bowls. In each bowl add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground pepper, 1 tablespoon garlic and 1 tablespoon lemon grass.
2. Combine ingredients in each bowl well and marinate for 15 minutes.
3. In a hot fry pan, add oil and fry red shallots and the remaining 2 tablespoons of lemon grass until fragrant. Now add pork belly and cook for 2 minutes or until brown on high heat. Add prawns and stir fry until prawns change colour, then add spring onions and toss for another minute.
4. Transfer to a plate and garnish with coriander. Serve with jasmine rice.
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