Mekong school prawns stir-fried with pork belly

Mekong school prawns stir-fried with pork belly

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

When I cooked this dish on a small boat along the Mekong River, it was so choppy that my cutting board and knives almost rolled into the water. I don’t know how I managed to complete this recipe on such a rocky boat that seemed only minutes away from sinking, but I did. A memorable experience that I wouldn’t want to experience again. School prawns are much loved by Vietnamese, due to their sweetness and crunch, so please don’t ever peel school prawns. You can trim their heads and legs, but do leave the shell on, as the beauty of these small prawns lies in their crispy texture.

Ingredients

Quantity Ingredient
200g boneless raw pork belly, thinly cut into 2 mm slices
200g raw school prawns, tip of heads, legs and tails trimmed
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons garlic, finely diced
4 tablespoons lemongrass, finely diced, white part only
2 tablespoons vegetable oil
2 red asian shallots, finely diced
3 spring onions, sliced into 4 cm lengths
coriander sprigs, to garnish

Method

  1. Place the pork and prawns in two separate mixing bowls. To each bowl add 1 tablespoon fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon pepper, 1 tablespoon garlic and 1 tablespoon lemongrass.
  2. Combine the ingredients in each bowl well. Cover and marinate for 15 minutes.
  3. Add the oil to a hot frying pan. Fry the shallot and the remaining 2 tablespoons lemongrass for 5–10 seconds, or until fragrant. Now add the pork and cook over high heat for 2 minutes, or until browned.
  4. Add the prawns and stir-fry for 2 minutes, until the prawns change colour, then add the spring onion and toss for another minute.
  5. Transfer to a plate or bowls and garnish with coriander. Serve with steamed jasmine rice.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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