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1
Slice the pork as thinly as you can, cut each slice in half and place in a deep bowl.
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2
Peel the rough outside husks off the lemon grass and chop the tender inside very finely.
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3
Add to pork.
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4
Add sugar, nuoc mam, garlic and 2 tablespoons of oil to pork, mix well, cover and refrigerate for several hours or overnight.
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5
When ready to serve, heat 2 cups of oil to the point that a bread cube browns quickly and rises to surface.
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6
Lower heat and drop in a prawn cracker.
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7
If the oil is hot enough (it should be just below the smoking point), the cracker will puff and swell and rise almost immediately to the surface.
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8
Remove and drain on absorbent paper.
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9
Proceed with rest of prawn crackers.
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10
The crackers must be removed as soon as they have fully expanded or they will curl up too tightly to spread the pork on them.
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11
This sounds complicated; in fact, it's a lot of fun.
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12
In a wok or frying pan, heat 2 tablespoons of oil and saute scallions over medium-low heat, stirring constantly until brown.
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13
Remove, drain on absorbent paper, and set aside.
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14
Add 1 tablespoon oil to pan.
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15
Raise heat and saute pork over high heat until brown.
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16
Remove, leaving behind as much oil as possible.
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17
To serve, arrange shrimp crackers on platter.
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18
Top each cracker with a few slices of spicy pork and garnish each cracker with browned scallions and chopped peanuts.
