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Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

Name: Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 7-ounces school prawns or medium-size shrimp, heads, legs and tails removed; 7 ounces boneless pork belly, thinly sliced into 1/10-inch thick pieces; 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon freshly ground black pepper; 2 tablespoons finely chopped garlic; 4 tablespoons finely chopped lemongrass* (See Cook's Note); 2 tablespoons vegetable oil; 2 red Asian shallots, finely diced*; 3 spring onions, sliced into 1 1/2-inch pieces; 3 sprigs fresh cilantro; Steamed jasmine rice, for serving

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Level: Intermediate
Total: 35 min

Prep: 15 min
Inactive: 15 min
Cook: 5 min

Yield: 4 servings

Level: Intermediate
Total: 35 min

Prep: 15 min
Inactive: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

7-ounces school prawns or medium-size shrimp, heads, legs and tails removed

7 ounces boneless pork belly, thinly sliced into 1/10-inch thick pieces

2 tablespoons fish sauce

1 tablespoon sugar

1 teaspoon freshly ground black pepper

2 tablespoons finely chopped garlic

4 tablespoons finely chopped lemongrass* (See Cook's Note)

2 tablespoons vegetable oil

2 red Asian shallots, finely diced*

3 spring onions, sliced into 1 1/2-inch pieces

3 sprigs fresh cilantro

Steamed jasmine rice, for serving

Directions

Watch how to make this recipe.

Place the prawns and pork belly into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground black pepper, 1 tablespoon garlic, and 1 tablespoon lemongrass.
Toss to combine the ingredients in each bowl well and marinate for 15 minutes.
In a hot fry pan, add the oil and fry the red shallots and the remaining 2 tablespoons of lemongrass until fragrant. Now add the pork belly and cook on high heat for 2 minutes, or until brown. Add the prawns and stir fry until the prawns change color, then add the spring onions and toss for another minute.
Transfer the mixture to a plate and garnish with cilantro and serve with steamed jasmine rice.

Cook’s Note

*Can be found at specialty Asian markets.

My Private Notes

Watch how to make this recipe.

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Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

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