filipino

Laing With Shrimp And Coconut Milk

Name: Laing With Shrimp And Coconut Milk
Yield: 1 serving
Cuisine: filipino
Ingredients: 23 g dried taro leaves; 85 g shrimp, peeled; 131 g coconut milk; 39 g coconut cream; 7 g ginger, sliced; 5 g garlic, minced; 39 g onion, chopped; 7 g fish sauce; 3 g red chili, sliced; 85 g cooked white rice

This simmered dish pairs shrimp, peeled with coconut milk, coconut cream and dried taro leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

45 g Carbohydrates

41 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

23g dried taro leaves 33 kcal
85g shrimp, peeled 84 kcal
131g coconut milk 258 kcal
39g coconut cream 129 kcal
7g ginger, sliced 6 kcal
5g garlic, minced 7 kcal
39g onion, chopped 16 kcal
7g fish sauce 2 kcal
3g red chili, sliced 1 kcal
85g cooked white rice 111 kcal

Cooking instructions

dried taro leaves
If using dried taro leaves, rinse quickly and squeeze lightly; keep them as dry as possible. Do not stir once simmering until leaves soften.
coconut milkcoconut creamgingergarliconionred chili
In a small pot, combine coconut milk, coconut cream, ginger, garlic, onion, and chili. Bring to a gentle simmer over medium heat.
dried taro leaves
Add dried taro leaves on top. Cover and simmer gently for 15 minutes without stirring.
shrimpfish sauce
Add shrimp and fish sauce. Continue simmering 5 to 7 minutes until shrimp are cooked and the sauce is thick.
dried taro leavesfish sauce
Once leaves are fully softened, stir gently to combine. Taste and adjust with a small splash more fish sauce if needed.
cooked white rice
Serve warm with steamed rice.