Laing with Shrimp
- 2 tbsp cooking oil
- 6 cloves garlic, minced
- 1-inch knob of ginger, sliced
- 250g shrimp, washed and cleaned
- 1/4 cup sweet bagoong
- 3–4 cups coconut milk
- 1 cup coconut cream (kakang gata)
- 2 bowls dried gabi (taro)leaves
- 1 tbsp patis
- siling labuyo (optional)
- Heat oil on a wok and sauté the garlic and ginger for about 1 minute.
- Add the shrimp and cook for another minute.
- Add the sweet bagoong and mix well.
- Add the coconut milk and bring to a boil.
- Add the gabi leaves and mix well.
- Bring to a simmer and simmer for about 10 minutes. Remove the shrimp because it will become overcooked.
- Continue simmering on low heat until the leaves are wilted and soft — about 20 minutes. Adding water or more coconut milk if the sauce is drying up.
- Add the coconut cream and simmer for 5-10 more minutes. Add the bird’s eye chili, if using.
- Season with patis and add back the shrimp.
- Mix well and it’s done.
- Serve with steamed rice.