School Prawns Wok-Tossed with Pork Belly

Name: School Prawns Wok-Tossed with Pork Belly (Tép Rang Ba Rọi)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 2 tablespoons fish sauce; 2 tablespoons finely chopped garlic; 1 tablespoon sugar; 1 tablespoon finely chopped lemongrass, white part only; 200 g (7 oz) lean, boneless pork belly, skin on, thinly sliced; 200 g (7 oz) lean, boneless pork belly, skin on, thinly sliced; 200 g (7 oz) raw small school prawns (shrimp), legs and heads trimmed, or peel if preferred; 1 teaspoon shaoxing rice wine; 2 tablespoons vegetable oil; 200 g (7 oz) raw small school prawns (shrimp), legs and heads trimmed, or peel if preferred; 2 tablespoons sliced spring onion (scallion); 2 red Asian shallots, finely chopped; 1 bird’s eye chilli, thinly sliced; 2 tablespoons sliced spring onion (scallion); fish sauce, for dipping

Tép Rang Ba Rọi

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

IT’S 5.30 A.M. AND BOATS WITH FISH, SQUID AND PRAWNS HAVE JUST ARRIVED. THE PRAWNS ARE ALMOST JUMPING OUT OF THEIR BASKETS, THEIR FRESHNESS IRRESISTIBLE. I BOUGHT A FEW HUNDRED GRAMS AND TOOK IT TO THE MARKETS AND ASKED ONE OF THE COOKS IF SHE COULD MAKE SOMETHING FOR SUZE AND ME. SOME PORK, SHALLOTS AND FISH SAUCE LATER, SHE HAD MADE US A SIMPLE, FLAVOURSOME DISH THAT REMINDED ME OF MUM’S HOME COOKING ... COMFORT FOOD.

SCHOOL PRAWNS ARE VERY SMALL AND ARE BEST EATEN WITH THEIR SHEL

Ingredients

Asia
Vietnam
Hoian
Main course
Dinner
Southeast Asia

Ingredients

Method