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RECIPE: Tiger Prawns with Laing

Laing is a popular Bicolano dish that's been adopted by some restaurants in their menus. It is made with dried yam leaves (gabi), and cooked in coconut milk. Some laing variations include dried shrimps (hibe), or sardines.

And here is Chef Jessie's version of Laing for Noche Buena.


Ingredients:

250 grams dried yam leaves
100 grams pork belly, cut into small strips
50   grams ginger, chopped
50   grams garlic, minced
50   grams onion, chopped
       cream of 3 mature coconut (gata)
       patis
12   pieces tiger prawns, deveined
       siling labuyo
       parsley, chopped


Procedure:

Cook pork belly in a pan with about 1 cup of water until fat is extracted. Seat aside meat.
Saute ginger, garlic and onion in pork fat.
Add coconut milk and cook until it boils.
Add yam leaves and continue cooking until half of the sauce turns to oil.
Season to taste.
Cut the back of the prawns lengthwise, leaving the tail and head intact.
Grill prawn until half-cooked.
Fill cavity of the prawns with laing.
Bake in a pre-heated oven for 5-10 minutes before serving.
Finish off with chopped parsley and siling labuyo.


the kitchen goddess


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