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

Instructions

1. 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.
2. Toss to combine the ingredients in each bowl well and marinate for 15 minutes.
3. 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.
4. Transfer the mixture to a plate and garnish with cilantro and serve with steamed jasmine rice.