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Asian Pork and Prawns

 

4 Servings

  • approx 500 g pork stir-fry strips (you can ask your butcher to cut this for you from the leg, shoulder or any other lean part of the pork carcase)
  • 25 ml olive oil, or a little more if necessary
  • 2 garlic cloves, finely chopped
  • 1 small red onion, finely chopped
  • 25 ml lime juice
  • 25 ml chopped coriander
  • 125 ml red, yellow and green sweet peppers, cut into strips
  • 125 ml mushrooms, sliced
  • 30 ml Thai fish sauce or light soy sauce
  • 15 ml clear honey
  • 1 – 2 chillies, finely chopped
  • approx. 250 cooked, de-veined prawns
  • 30 – 45 ml bean sprouts
  • 15 – 25 ml boiling water
  • 1 packet (4 servings) vermicelli noodles
  • 15 ml finely chopped mint leaves (optional)

Heat the olive oil and fry the garlic and onion until soft. Add the lime juice, coriander and pork and stir-fry 5 minutes. Add more oil if needed, and add the peppers and mushrooms. Stir-fry until the pork is just cooked.

Add the fish sauce or soy sauce, honey and chillies and cook for another 5 minutes.

Add the prawns, bean sprouts and boiling water and steam-fry until everything is heated through. Taste and season with more fish or soy sauce, if preferred.

Cook the vermicelli noodles according to the instructions on the packet, tip into a serving dish and spoon the pork and prawn mixture on top. Sprinkle with finely chopped mint leaves, if preferred.