serves
2
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
200 g school prawns, tip of heads, legs and tail trimmed
200 g boneless pork belly, finely sliced into 2 mm pieces
2 tbsp fish sauce
1 tbsp sugar
1 tsp freshly ground black pepper
2 tbsp finely chopped garlic
4 tbsp finely chopped lemon grass
3 spring onions, sliced into 4 cm pieces
2 tbsp vegetable oil
2 red Asian shallots, finely diced
3 sprigs coriander
Marinating time 15 minutes
Instructions
Place pork belly and prawns into two separate mixing bowls. In each bowl add 1 tbsp fish sauce, ½ tbsp sugar, ½ tsp pepper, 1 tbsp garlic and 1 tbsp lemon grass.
Combine ingredients in each bowl well and marinate for 15 minutes.
In a hot fry pan, add oil and fry red shallots and the remaining 2 tbsp lemongrass until fragrant. Now add pork belly and cook for 2 minutes or until brown on high heat. Add prawns and stir fry until prawns change colour, then add spring onions and toss for another minute.
Transfer to a plate and garnish with coriander. Serve with jasmine rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
