Laing with Shrimp Recipe
Laing with Shrimp is not your typical laing recipe because it makes use of shrimp as an additional ingredient. It might have been common to use shrimp and other seafood ingredients in some version of laing, but the original laing version rarely use shrimp.
Try this Laing with Shrimp Recipe. Let me know what you think.
- Serves: 8
- Serving size: 8
- 1 lb. shrimp
- ¼ lb. sliced pork (optional)
- 1 pack (3.5 oz) dried taro leaves
- 4 cans (8 cups) coconut milk
- ½ cup shrimp paste (bagoong)
- 1 tablespoons red chili flakes or 1 tablespoon Sriracha sauce
- 1 medium yellow onion, sliced
- ½ cup sliced ginger
- 8 to 10 cloves crushed garlic
- In a large cooking pot, combine the 8 cups coconut milk, pork, onion, shrimp paste, ginger, and garlic. Turn the heat on and then place the cooking pot over the stove and start to boil the mixture.
- Once you see that the coconut milk starts to boil, gently stir. Let it boil completely and cover. Simmer (cook near boiling temp) for 18 minutes.
- Add the dried taro leaves (gabi leaves). Let it stay for 10 to 12 minutes in low to medium heat. Do not stir, but you can try to push the taro leaves so that it gets coated with coconut milk.
- After 15 minutes or when the leaves absorbed the coconut milk, you can start to stir the mixture. Cook for 8 to 10 minutes.
- Add the chili flakes (or Sriracha sauce) and shrimp. Stir and cook for 8 to 10 minutes. Transfer to a serving plate. Serve. Share and enjoy!