Laing with Shrimp (Taro Leaves in Coconut Milk)
This Laing with Shrimp combines tender taro leaves and juicy shrimp in a rich, creamy coconut milk sauce, delivering an authentic and flavorful Filipino dish. It's a perfect choice for a satisfying and exotic meal!
Servings: 6 people
Calories: 250kcal
Equipment
- 1 pot or skillet
Ingredients
- 100 grams dried taro leaves (about 5-6 cups)
- 2 tablespoon Cooking oil coconut oil, avocado oil or olive oil
- ½ pound shrimps peeled and deveined
- 6 cloves Garlic minced
- 1 medium Onion chopped
- 2 inch ginger julliened
- 2 tablespoon Bagoong Alamang (Fermented Shrimp Paste)
- 4 cups Coconut Milk
- 2 cups water, coconut water, or vegetable broth as needed
- 4 Red Chili Peppers sliced
- salt and pepper to taste
Instructions
- Soak the Dried Taro Leaves: Soak the dried taro leaves in water for about 30 minutes to soften them. After soaking, drain and set them aside.
- Cook the Shrimp: In a pan or cooking pot, heat 1 tablespoon of cooking oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove the shrimp from the pan and set them aside.2 tablespoon Cooking oil, ½ pound shrimps
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of cooking oil. Sauté the minced garlic, chopped onion and ginger until they are soft and fragrant, about 3-4 minutes.6 cloves Garlic, 1 medium Onion, 2 inch ginger
- Add the Bagoong Alamang: Stir in the bagoong alamang (fermented shrimp paste) and cook for another 2 minutes, allowing the flavors to meld together.2 tablespoon Bagoong Alamang (Fermented Shrimp Paste)
- Add the Coconut Milk: Pour in the coconut milk and water and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer.4 cups Coconut Milk , 2 cups water, coconut water, or vegetable broth
- Cook the Taro Leaves: Add the soaked and drained taro leaves to the simmering coconut milk. Stir gently to combine. Cover the pan and let the taro leaves cook for about 30 minutes, or until they become tender. Resist the urge to mix at this point.100 grams dried taro leaves (about 5-6 cups)
- Add the Chili: Once the taro leaves are tender, add the sliced red chili peppers. Stir them into the mixture and continue to cook until the coconut milk has reduced and thickened, about 10-15 minutes.4 Red Chili Peppers
- Final Touches: Return the cooked shrimp to the pan and stir gently to combine with the taro leaves and coconut milk. Add salt and pepper to taste. Let everything heat through for an additional 2-3 minutes.salt and pepper to taste
- Serve: Once the dish is well-cooked and the coconut milk has reduced to your desired consistency, remove it from the heat. Serve the Laing hot with steamed rice.
Notes
- Soak the dried taro leaves for about 30 minutes, then drain well before adding to the pot.
- Cook taro leaves fully. Undercooked taro leaves can cause mouth tingling or itchiness, so keep them simmering until truly tender.
- Keep it at a gentle simmer after boiling. Once the coconut milk comes to a boil, lower the heat and let it simmer so the sauce reduces without getting harsh.
- Add shrimp at the end. Cook shrimp separately, then stir it back in for the last few minutes so it stays juicy and does not overcook.
- Adjust salt at the end. Bagoong and fish sauce are both salty, so taste before adding more.
- Control the spice. Add more or less chili depending on your heat level, and you can cook longer after adding chili to deepen the heat.
- Want it richer? Swap in coconut cream or add some at the end for a thicker, creamier finish.
- Storage: Cool completely, refrigerate up to 3 days, or freeze up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 250kcal | Carbohydrates: 4.9g | Fat: 17.4g | Saturated Fat: 14.4g | Cholesterol: 97mg | Sodium: 3247mg | Potassium: 291mg
