Mekong prawns with pork belly and spring onions

A quick and aromatic stir-fry, Tep Rang Ba Roi, is Luke Nguyen's version of comfort food
By Luke Nguyen
Mekong prawns with pork belly and spring onions
  • Rating:
  • Serves: 4
  • Cook Time: 6 minutes
  • Prep Time: 20 minutes plus 15 minutes marinating
  • Effort: easy


  • 200 g pork belly, finely sliced into 2mm pieces
  • 200 g small prawns, tip of heads, legs and tail trimmed (see Cook's tips below)
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp black pepper
  • 2 tbsp finely chopped garlic
  • 4 tbsp finely chopped lemongrass
  • 3 spring onions, (both white and green parts), sliced into 4cm pieces
  • 2 tbsp vegetable oil
  • 2 red Asian shallots, finely chopped (see Cook's tips below)
  • 3 sprigs coriander
  • Steamed jasmine rice, to serve

Tips and Suggestions

It is important to use small tender prawns or shrimps for this recipe, as they are not completely peeled, merely trimmed.

Red Asian shallots look similar to golden shallots, but are pink-red in colour, with a sweeter, subtler flavour. They are available at all Asian food stores and some supermarkets. You can substitute golden shallots if necessary, but the onion taste will be stronger.

Unsure about any of these ingredients? See our Vietnamese food glossary for help and alternative recommendations.


1. Put the pork belly and prawns into two separate mixing bowls.

2. To 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.

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

4. Heat a wok or frying pan until hot, then add the oil and fry the red shallots and the remaining 2 tablespoons of lemon grass until fragrant.

5. Add the pork belly and stir-fry for 2 minutes on high heat until brown.

6. Add the prawns and stir-fry until the prawns just change colour, then add the spring onions and toss for another minute.

7. Transfer to a serving plate and garnish with coriander sprigs.

8. Serve with steamed jasmine rice.

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