Family Treasures: Laing Con Camaron

3 months ago


Laing Con Camaron


3 cups Coconut milk (gata), second extraction

2 cloves Garlic, smashed

1/2 Medium red onion, minced

1 Tbsp Minced ginger

1/4 cup Ground pork

2 Tbsps Raw bagoong alamang

2 1/4 cups Dried gabi leaves

1 1/2 cups Coconut milk (Kakang gata), first extraction

1/2 tsp Rock salt

1 Siling labuyo, thinly sliced

  1. In a pan, coconut milk (second extraction), garlic , onion, ginger, ground pork, and bagoong. Simmer while stirring from time to time to prevent the gata from curdling.
  2. Drop in the dried gabi leaves. Do not mix until the gata is evenly absorbed by the gabi leaves. Reduce fire and simmer until cooked and gata is almost dried up.
  3. Add siling labuyo and kakang gata then bring to a boil. 
  4. Reduce fire and simmer again until the kakang gata is cooked and becomes oily.
  5. Serve topped with additional cooked thickened kakang gata and camaron Rebosado.


6 Large shrimps, shelled and deveined with tail intact

¼ tsp Rock salt

*pinch of ground white pepper

1/4 tsp Sesame oil

1 Egg, beaten

1/4 cup All-purpose flour

1/2 cup Japanese bread crumbs

*Cooking oil, for deep frying

  1. Season shrimps with salt, pepper and sesame oil.
  2. Dredge each shrimp in flour, one at a time. 
  3. Take each shrimp then dip in beaten egg. Roll in Japanese bread crumbs until well coated.
  4. Heat cooking oil in a frying pan over medium heat.  Deep fry shrimps until golden and crispy.  Drain excess oil and serve immediately on top of laing.
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