I’ve cooked several laing dishes and they are always a success and this Shrimp Laing isn’t an exception. I realized coconut-based dishes taste so good and it’s filling to our stomach too! I put a lot of chilies in this dish as the spicier it is, the more delicious it is! I’m just careful to add too much as I recall when I was in Thailand 3 years ago, I ate a dish that was too spicy that I couldn’t eat it at all! So don’t want to make the same mistake in my own cooking.
Another thing to note is that shrimp doesn’t take a lot of time to cook, as soon as the shrimp turns pink, it’s already done. So shrimp is added in the end. Another yummy dish that I intend to cook again, this Shrimp Laing 😊
Shrimp Laing
Ingredients
- 125 Grams pork belly cut into small strips
- 1 Piece onion minced
- 6 Cloves garlic minced
- 3 Thumbs ginger julienned
- 4 Cups coconut milk
- 8 Pieces Thai chili peppers chopped
- 3 Tbsp shrimp paste
- 60 Grams dried taro leaves
- pepper to taste
- 10 Pieces shrimp cleaned & deveined
Instructions
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In a wok, heat oil over medium heat.
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Add pork belly and cook until oil comes out from its fat. Set pork to the side.
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Add onions, garlic and ginger and sauté using the pork fat oil.
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Once fragrant and onions is translucent, add coconut milk and let boil.
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Add Thai chili peppers, shrimp paste and taro leaves. Mix all ingredients together then cover wok and cook for 20 minutes.
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Lower heat to low setting then continue to cook for another 40 minutes.
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Add shrimps and ground pepper. Mix and cook for another 2 minutes.
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Serve and enjoy!
Recipe Notes
Inspired by Panlasang Pinoy.
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