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
  • 34 cups coconut milk
  • 1 cup coconut cream (kakang gata)
  • 2 bowls dried gabi (taro)leaves
  • 1 tbsp patis
  • siling labuyo (optional)


  1. Heat oil on a wok and sauté the garlic and ginger for about 1 minute.
  2. Add the shrimp and cook for another minute.
  3. Add the sweet bagoong and mix well.
  4. Add the coconut milk and bring to a boil.
  5. Add the gabi leaves and mix well.
  6. Bring to a simmer and simmer for about 10 minutes. Remove the shrimp because it will become overcooked.
  7. 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.
  8. Add the coconut cream and simmer for 5-10 more minutes. Add the bird’s eye chili, if using.
  9. Season with patis and add back the shrimp.
  10. Mix well and it’s done.
  11. Serve with steamed rice.