Full Recipe at http://danangcuisine.com/?p=2640<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />**For this dish you should NOT peel off the shell of the shrimps, otherwise they will turn too gummy after cooking. We eat them whole with head, shell and vein. Make sure you use shrimps in smal size with rather soft shell, so that they turn crispy after cooking for 15-20 minutes. You will love it I promise!<br /><br />Ingredients<br />300 g pork belly, thinly sliced<br />800 g white shrimps, head & shell-on, (1 packgage frozen), trimmed<br />1 green onion, white part minced, green part chopped<br />salt, pepper and chicken stock to taste<br />1 tbsp vegetable oil<br />1 tbsp shallot or garlic, minced<br />3 tbsp sugar<br />3 tbsp fish sauce<br />1 tbsp oyster sauce or chili / annatto oil<br /><br />You can buy the seasoning dispenser at http://amzn.to/1hyTUwv
