Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi

Name: Mekong School Prawns Stir Fried with Pork Belly and Spring Onions: Tep Rang Ba Roi
Ingredients: 7-ounces school prawns or medium-size shrimp, heads, legs and tails removed; 7 ounces boneless pork belly, thinly sliced into 1/10-inch thick pieces; 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon freshly ground black pepper; 2 tablespoons finely chopped garlic; 4 tablespoons finely chopped lemongrass* (See Cook's Note); 2 tablespoons vegetable oil; 2 red Asian shallots, finely diced*; 3 spring onions, sliced into 1 1/2-inch pieces; 3 sprigs fresh cilantro; Steamed jasmine rice, for serving