Tiger Prawns With Laing

Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series

Tiger Prawns With Laing

Course Main Dish
Cuisine Filipino


  • 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


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

Leave a Reply

%d bloggers like this: