Mekong School Prawns Stir Fried Pork

I have been watching cooking program, Luke Nguyen's Vietnam was one of the latest cooking program I started  to watch. On our 12t time watching this program, we saw Luke cooked this Mekong School Prawns Stir Fried Pork on a Sampan. It was simple and looked delicious, I can't wait cooking this dish myself. I decided to experiement this dish on weekend so I needed to get the ingredients-not all asian groceries sell asian shallots.  Managed to locate it in one of the groceries store. Yay!   However, I have omitted the ingredients -Onions and corainder since we do not like them, used lean por instead of pork belly-the pork belly here usually comes with bone which I can't be bothered removing them. This dish was a winner! Simple and pack full of lemon grass' flavour! Do try it. I will be cooking another of Luke's recipe tonight - Chicken cooked with Ginger (Ga Ban Kho Gung).

Recipe adapted from Luke Nguyen's Vietnam . For original recipe and his video, please click the link provided.

Ingredients:

200g Prawns, shelled and deveined

200g Lean Pork, finely sliced into thin strips

2 Tablespoons Fish Sauce

1 Tablespoon Sugar

1 Teaspoon Freshly Ground Pepper

2 Tablespoons finely Diced Garlic
4 Tablespoons finely Diced Lemon Grass

2 Red Asian Shallots, finely diced

2 Tablespoon Vegetable Oil

 

1.Place pork  and prawns into two separate mixing bowls. In each bowl add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground pepper, 1 tablespoon garlic and 1 tablespoon lemon grass.

2.Combine ingredients in each bowl well and marinate for 15 minutes.

3.In a hot fry pan, add oil and fry red shallots and the remaining 2 tablespoons of lemon grass until fragrant. Now add pork  and cook for 2 minutes or until brown on high heat. Add prawns and stir fry until prawns change colour and pork are cooked through.

4.Transfer to a plate. Serve with jasmine rice.

This video below is extracted from www.sbs.com.au which featured Luke Nguyen's Vietnam.