Mekong School Prawns Stir Fried With Pork Belly And Spring Onions Tep Rang Ba Roi Recipes

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PORK AND PRAWN STIR-FRY



Pork and Prawn Stir-Fry image

This recipe should actually have noodles in it, but my hubby and I are both watching our carb intake at the moment, so I omitted them and added some more meat and bean sprouts. I suppose this is more of a Pad Thai dish, if you decide to add noodles, I would cut the meat back to about 200g, only about 150g on the bean sprouts and about 200g on the prawns, as what I have listed below would be just too much if adding noodles.

Provided by The Flying Chef

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons peanut oil
350 g pork mince
300 g medium uncooked prawns, shelled (I bought Jumbo Green Prawns as they were on special.)
3 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 red chili pepper, chopped finely (add as many or few of the seeds as you like according to your taste.)
3 eggs, beaten lightly
2 teaspoons soy sauce
1 tablespoon tomato sauce
30 ml chili-garlic sauce
30 sweet chili sauce
50 ml fish sauce
3 tablespoons brown sugar
2 green onions, sliced thinly
300 g bean sprouts
2 tablespoons coriander, chopped finely

Steps:

  • In a saucepan combine, sauces and sugar, cook, stirring until sugar dissolves.
  • Heat the oil in a wok or large frying pan, stir-fry pork, garlic and ginger until pork is browned and almost cooked.
  • Add prawns and chili, cook until prawns turn pink, add the egg, stir-fry until just set.
  • Add onions, sprouts and coriander, cook until sprouts are just tender and it is heated through.

Nutrition Facts : Calories 479, Fat 29.9, SaturatedFat 9.3, Cholesterol 297.1, Sodium 1925.8, Carbohydrate 19.1, Fiber 1.9, Sugar 14.9, Protein 33.7

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