Pork and Prawn Stew

Name: Pork and Prawn Stew
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 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); 300 ml (½ pint) coconut water (from two fresh coconuts); 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

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

450 g (1lb) pork tenderloin, cut into 2.5 cm (1

Asia
Vietnam
South East Asia
Gluten-free

Method

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.