River prawns with pork belly

River prawns with pork belly

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

This dish is a popular staple at com binh dan stalls all over the country. The prawns are cooked in their shell, which gives them a crunchy texture that nicely offsets the chewy pork belly.

Ingredients

Quantity Ingredient
200g small raw prawns
oil, for frying
100g pork belly, sliced
2 tablespoons fish sauce
1/3 teaspoon freshly ground black pepper
1 teaspoon sugar
5 spring onions, sliced
Carrot and daikon pickle, to serve

Method

  1. Rinse the prawns and remove the heads. Pat dry with paper towel.
  2. Heat a little oil in a frying pan. Add the sliced pork to the hot oil and cook for 3–4 minutes, until the pork is golden brown. Remove the pork, leaving the cooking fat behind.
  3. Return the pan to the heat, add the prawns and cook until they just change colour. Return the pork to the pan and toss to combine with the prawns. Add the fish sauce, pepper and sugar and cook for 1 minute, keeping the pan moving so the sugar does not burn.
  4. Add the spring onions and toss for about 20 seconds, or until wilted. Serve immediately with the carrot and daikon pickle.
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