Prawns with Pork & Spring Onions

200 g prawns, heads, legs & tails removed
200 g boneless pork belly, sliced 3 mm pieces
2 tbsp fish sauce
½ tsp SIDS CRAZY LEMON
1 tbsp sugar
1 tsp freshly ground black pepper
2 tbsp garlic, minced
4 tbsp lemongrass, fine chopped
2 tbsp rice bran oil
2 red shallots, fine diced
3 spring onions, sliced in 3 cm pieces
3 sprigs fresh coriander
steamed jasmine rice, for serving

Place the prawns and pork belly into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, ½ tablespoon sugar, ¼ tsp SIDS CRAZY LEMON, ½ teaspoon freshly ground black pepper, 1 tablespoon garlic and 1 tablespoon lemongrass. Toss to combine the ingredients in each bowl well and marinate for 15 minutes.
In a hot fry pan, add the oil and fry the shallots and the remaining 2 tablespoons of lemongrass until fragrant. Now add the pork belly and cook on high heat for 2 minutes, until brown. Add the prawns and stir fry until the prawns change colour, then add the spring onions and toss for another minute.
Transfer the mixture to a plate and garnish with coriander and serve with steamed jasmine rice.