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20 December 2012,03:26 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the prawns thoroughly, shell them leaving the tail fins in place, cut them open along the back, and remove the vein.
  • Heat the oil in a wok. When it is hot, fry the garlic until fragrant, and then add the pork and the prawns and stir-fry until they are done.
  • Add the rice and continue stir-frying until the rice is ready.
  • Season with the fish sauce, mix well, add the lychee nuts, stir-fry a short while, and then turn off the heat.
  • Transfer onto a bed of lettuce arranged on a plate, garnish with squash, sprinkle with the fried shallot and red spur chilies.
  • Serve with spring shallots and sliced cucumber.


  • 750 grams cooked rice
  • 100 grams halves of shelled and seeded lichee nuts
  • 100 grams bite-sized pieces of pork
  • 5 white or tiger prawns
  • 2 cucumbers
  • 2 spring shallot
  • 2 teaspoons thinly sliced red spur chilli
  • 2 tablespoons deep fried shallot
  • 2 teaspoons chopped garlic
  • 2 tablespoons fish sauce
  • 6 tablespoons Cooking oil
  • 2 squash, thinly red spur chilli
  • Lettuce for garnish

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