Recipes
Tiger Prawns With Laing
23
Dec
Dec
Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Tiger Prawns With Laing
Ingredients
- 250 g dried yam leaves
- 100 g pork belly, cut into small strips
- 50 g ginger chopped
- 50 g garlic minced
- 50 g onion chopped
- Cream of 3 mature coconuts
- Patis
- 12 pc tiger prawns, deveined
- Siling labuyo
- parsley chopped
Instructions
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Cook pork belly in a pan with about 1 cup of water until fat is extracted. Set aside meat.
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Sauté ginger, garlic and onion in pork fat.
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Add coconut milk and cook until it boils.
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Add the yam leaves and continue cooking until half of the sauce turns to oil.
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Season to taste.
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Cut the back of the prawns lengthwise, leaving the tail and head intact.
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Grill prawn until half cooked.
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Fill cavity of the prawns with laing.
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Bake in a pre-heated oven for 5-10 minutes before serving.
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Finish off with chopped parsley and sili.