Mekong prawns stir fried with pork belly and spring onions (Tep rang ba roi)

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
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
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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