Creamy Shrimp Laing
There's no lying about how good momma's laing tastes!
Just one bite of this rich and comforting Filipino vegetable and shrimp dish makes me feel like I'm getting a warm, spicy embrace from mom. Make this and feel her spicy, creamy love for yourself (giggity).
6 cups dried taro leaves, can substitute other dark leafy greens
1 medium onion, chopped
6 garlic cloves, sliced or chopped
1 1/2 tablespoons ginger, peeled and diced
Thai chili to taste, sliced
4 tablespoons soy sauce
3 tablespoons fish sauce
1/2 lb shrimp, deveined
2 13.5 oz cans coconut milk
1/2 cup water
Ground black or white pepper to taste
Salt to taste
Oil for the pot
Steamed white rice for serving
If using dried taro leaves, soak them in hot water for at least 20 minutes. Then drain and roughly chop into smaller pieces.
Heat a medium pot to medium-high, drizzle some oil, add onion, and cook until translucent. Then add garlic, ginger, and chili. Cook for about 2 minutes, just until fragrant.
Add taro leaves, fish sauce, soy sauce, coconut milk, water, and salt to taste.
Stir well, cover with a lid, and reduce the heat to low. Cook until the greens are tender, about 45 minutes to an hour, while stirring occasionally.
Once tender, place the shrimp over the surface, cover again, and allow them the steam until fully cooked, about 6-8 minutes.
Serve with rice and enjoy!
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