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 😊
- 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
In a wok, heat oil over medium heat.
Add pork belly and cook until oil comes out from its fat. Set pork to the side.
Add onions, garlic and ginger and sauté using the pork fat oil.
Once fragrant and onions is translucent, add coconut milk and let boil.
Add Thai chili peppers, shrimp paste and taro leaves. Mix all ingredients together then cover wok and cook for 20 minutes.
Lower heat to low setting then continue to cook for another 40 minutes.
Add shrimps and ground pepper. Mix and cook for another 2 minutes.
Serve and enjoy!
Inspired by Panlasang Pinoy.