Mekong School Scrimps Stir Fried with Pork and Spring Onions

One of my favorite cooking shows right now is Luke’s Vietnam on the Cooking Channel (my first being Debbie Mazar’s Extra Virgin).  While hungover watching a marathon of about 6 episodes straight, I decided that I needed Vietnamese food for dinner.  Here’s the concoction I created based on Luke Nguyen’s Mekong School Prawns and Stir Fried Pork Belly with Spring Onions. -ts

1/2 lb large shrimp, heads, legs and tails removed
1/2 lb pork loin, thinly sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
3 tablespoons finely chopped garlic
3 tablespoons fresh ginger finely chopped
4 tablespoons finely chopped  lemon grass
peanut oil for cooking (can use vegetable oil)
2 shallots, finely diced
3 spring onions/scallions, sliced into 1 1/2-inch pieces (I chop the white parts smaller)
cooked vermicelli for serving (or white rice)

  1. Place the shrimp and pork slices 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, 1 tablespoon ginger, and 1 tablespoon lemon grass
  2. Toss to combine the ingredients in each bowl well and marinate for about 15 minutes or longer
  3. In a hot wok or fry pan, add the oil and fry the red shallots and the remaining garlic, ginger, and lemon grass until fragrant
  4. Add the pork and cook on high heat for 2 minutes, or until brown; add the shrimp and stir fry until the shrimp change color; then add spring onions and toss for another minute
  5. Transfer the mixture to a plate and garnish with cilantro and serve with vermicelli

I include Nuoc Cham sauce for the stir fry:  Combine a little lime juice, fish sauce, waer, sugar, Siracha, rice wine vinegar, chili, ginger and garlic.  This is also a great dipping sauce for summer rolls.



Filed under Asian food, Main Course, Pork, Seafood

2 responses to “Mekong School Scrimps Stir Fried with Pork and Spring Onions

  1. Barrett and I are cooking this tomorrow night for my Dad’s birthday with some coconut rice and some dumpling soup as an app… I hope the trips to 3 separate grocery stores are worth it! Will report back soon.

  2. YUMMMMMM. I’m even more impressed by the fact that you adapted this to NOT include pork belly and that was totally the right call. Was a huge hit:

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