Name: Mekong prawns stir fried with pork belly and spring onions (Tep rang ba roi)
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 200g boneless pork belly, finely sliced 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 diced garlic; 4 tbsp finely diced lemon grass; 2 tbsp vegetable oil; 2 red Asian shallots, finely diced; 3 spring onions, sliced into 4cm pieces; 3 sprigs coriander, to garnish; Jasmin rice, to serve