PRAWNS SAUTÉED WITH PORK BELLY

Plain steamed rice best brings out the tastes and textures of this richly flavourful dish.

INGREDIENTS

Ingredients

Freshwater prawns
(shrimps)

Pork belly
Salt
Chicken seasoning powder
Cooking oil
Minced garlic
Cucumber

SEASONING INGREDIENTS

Sugar
Fish sauce
Chilli powder

300 g (11 oz), washed and trimmed
of feelers and sharp tips of heads

300 g (11 oz), washed and sliced
1 tsp
2 tsp
1 Tbsp
1 tsp
1, peeled if desired, washed and sliced

1 tsp
1 Tbsp
1 tsp

METHOD

▪ Season prawns and pork slices with salt and seasoning powder.

▪ Heat cooking oil in a wok. Add garlic and stir-fry until fragrant.

▪ Add prawns and pork pieces and sauté for 5 minutes or until just cooked.
Then, add seasoning ingredients and sauté for a few minutes more.

▪ When liquid is much reduced, remove from heat and transfer to a serving
plate.

▪ Serve with cucumber slices on the side. with lettuce leaves, spring onion
and carrot. Serve with lemon wedges.

Using a pair of kitchen
scissors, trim off feelers and
sharp tips of prawn heads.

Cut cleaned pork belly into
similarly sized pieces so that
they will cook evenly later.

After adding seasoning
ingredients, sauté prawns
until liquid is nearly dried
up before dishing out.

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