Focused recipe
Shrimp Laing Recipe
Dried Taro leaves cooked in coconut milk with shrimp.
Filipino Updated 3/4/2020
Ingredients
Measured from the catalog payload.
- 2 oz dried taro leaf
- 10 pieces shrimp
- 4 cups coconut milk
- 3 tablespoons shrimp paste
- 1 piece onion minced
- 5 cloves garlic crushed
- 3 ginger
- 6 pieces thai chili pepper
- 3 ounces pork fat
- ground white pepper
Instructions
9 cooking steps
- Clean the shrimp by cutting the antenna and deveining. Set aside.
- Sear pork fat in a cooking pot. Continue cooking until enough oil gets extracted from it.
- Sauté onion, garlic, and ginger using the oil from the pork.
- Once the onion tenderizes, pour coconut milk into the pot and let it boil.
- Add chili peppers, shrimp paste, and dried taro leaves. Cover and cook for 5 minutes.
- Push the leave to submerge in coconut milk. Continue boiling on a covered pot for 30 minutes.
- Stir the mixture and adjust the heat between low to medium. Cover and cook for 45 to 60 minutes or until the leaves get very soft.
- Season with ground pepper and add shrimp. Cook for 3 minutes.
- Transfer to a serving plate. Serve. Share and enjoy with warm rice.
Catalog details
Useful for browsing and sync.
Main Course, Shrimp Bicol laing, how to cook shrimp, spicy shrimp Public recipe Revision 1