Lunch: Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

This recipe includes superfoods such as:

Lemon

Health benefits of Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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*
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
*Can be found at specialty Asian markets.

Instructions

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

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