Grandmother’s Stir Fried Prawns with Crispy Pork Lard
This dish is best made with small prawns, the kind small enough where you can shovel one or two pieces with every spoonful of hot rice, along with its savory gravy and crispy bits of pork lard.
Ingredients
For the Stir Fry
Crispy Pork Lard
Directions
- 1
Combine pork fat, ginger, and water in a pot. Turn on the heat, bring to a boil and cook for 2-3 mins. Drain and rinse well, discarding the ginger pieces.
- 2
Return pork fat to a clean pot. Gently cook on LOW heat, stirring periodically until the fat renders and the pork fat cubes turn golden, about 30 mins.
- 3
Remove pork lard cubes with a strainer and drain on paper towels. It will crisp up further as it cools.
- 4
Transfer cooled, rendered lard (oil) to a clean container and refrigerate.
- 5
Season prawns with salt, pepper, and sesame oil.
- 6
Heat pork lard oil in a wok over medium heat. Fry garlic until softened. Add chilies, taucheo, and sugar. Stir fry until fragrant, about 1 min.
- 7
Add the prawns, then the tomatoes, giving each a brisk toss in the wok until well coated in the taucheo, 1-2 mins.
- 8
Increase heat to high. Stir in water and crispy pork lard. Let the sauce boil and bubble, allowing the flavors to meld, 1-2 mins.
- 9
Taste and adjust seasoning if needed.
- 10
Finally, stir in the cornstarch slurry and cook another 30s until the sauce thickens slightly.
- 11
Serve hot topped with more crispy pork lard if you wish.
