This shrimp recipe is my version of the popular vegetable dish that began in the Bacolor area. This recipe uses a good amount of crab and a generous amount of coconut milk, along with hot peppers.
How to cook shrimp lang
I want to emphasize that crabs need to be cleaned before cooking. Cut the antenna and fix it.
Use a pair of scissors and a small knife for this procedure. Cut the antenna completely with scissors. From the bottom of the head to the tail, cut the shell on the back of the crab and start the divine. Use a small knife to grab the crab’s intestine. Gently run the tip of the knife over the crab meat and then gently pull it out. After that wash the crab with running water.
The first step in cooking this laying version is to extract the oil from the pork fat. It will be used to taste the aroma. Bake pork fat in the pot for 2 to 5 minutes or until enough oil is drained. Then whisk the onion, garlic and ginger.
Add the coconut milk and allow to boil. Fresh coconut milk is excellent. However, you can use manual containers or even in powder form.
I like my calf spice This is why a good amount of chili pepper is added to this recipe. Adjust the amount of chili peppers based on the heat tolerance. After the pepper has been added, add the shrimp paste (Begong Alamung), and then add the next dried taro leaves. Allow the mixture to boil on the covered pot. Give it about 5 minutes. At this time the moisture content should be sufficient to absorb moisture to partially soften the leaves.
Source:panlasangpinoy.com/shrimp-laing/
