Pork and Prawn Stew

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

I cooked this dish for a Vietnamese Army volleyball team on a portable stove at the edge of their pitch – while they were playing. I came close to losing the lot on occasions, as the odd errant ball bounced on to the table. Anyway, they devoured it all and scraped their bowls clean.


  • 450 g (1lb) pork tenderloin, cut into 2.5 cm (1 inch ) pieces
  • 2 cloves garlic, finely chopped or minced
  • 3 shallots, finely chopped
  • 3 tablespoons fish sauce
  • 3 spring onions, finely chopped
  • 2 tablespoons groundnut oil
  • 4–6 tablespoons brown sugar
  • 300 ml (½ pint) coconut water (from two fresh coconuts)
  • 225 g (8oz) raw prawns, shelled and deveined
  • 2 teaspoons finely chopped or minced fresh root ginger
  • 2 red chilli peppers, seeded and sliced


Marinate the pork with half the garlic, the shallots, 2 tablespoons fish sauce and the spring onions for at least 30 minutes.

Heat half the oil in a pan and sprinkle in 2-3 tablespoons of sugar. Do not heat too quickly and watch it like a hawk. Just as the sugar begins to caramelise and turn a toffee colour, add the marinated pork and stir into the oil and sugar, coating well. This seals the meat and colours the sauce you are going to make. Cook until the pork has turned a deep golden brown (coloured by the sugar), then add the coconut water. Simmer gently until the stock is reduced and the meat tender, about 30 minutes.

Meanwhile, marinate the prawns in the remaining fish sauce, ginger and remaining garlic for 15 minutes. Fry the prawns in sugared oil (as for the pork), until they change colour. Add them to the stew shortly before the cooking is complete. Garnish with sliced chillies and serve with steamed rice.