How to Cook Laing na Hipon (Shrimps with Taro Leaves)

How to Cook Laing na Hipon (Shrimps with Taro Leaves)

Laing na hipon is a Bicolano delicacy of shrimps mixed with grated coconut and spices, wrapped in taro leaves, and slowly simmered in creamy coconut milk with chilies.

Prep Time10

Cook Time30

Total Time40

Course: VegetableRecipe

Cuisine: Filipino

Keyword: laing na hipon, laing recipe, taro leaves recipe

Servings: 10 pcs

Calories: 231kcal

Author: Manny

Ingredients

1/2 kilo hipon shrimps, shelled and chopped finely
1 cup thin coconut milk reserve thick coconut milk
2 pcs small young coconuts grated
2 pcs siling labuyo hot chili peppers
1 pc onion chopped
1 tsp salt
10 to 15 pcs wilted gabi leaves taro root leaves

Instructions

How to cook Laing Na Hipon

Mix shelled shrimps (hipon) with onion, grated coconuts and salt.
Wrap about 1 tablespoon of shrimp mixture in gabi leaves.
Arrange in a pot. Pour thin coconut milk overwrapped mixture.
Cover. Simmer over low fire.
Shake pot to avoid burning of wrapped mixture.
Add thick coconut milk and siling labuyo when slightly cooked.
Continue cooking until sauce thickens. Serve while hot.

Notes

Cooking Tips:

Use Fresh Gabi Leaves

Always choose young, tender gabi leaves when wrapping the shrimp mixture. Older leaves can turn tough and sometimes leave an itchy feeling on the tongue. Washing and patting them dry before use also helps remove excess moisture and bitterness.

Control the Heat of Coconut Milk

Start with a gentle simmer when cooking in thin coconut milk to avoid curdling or separating. High heat will break the cream and ruin the sauce’s silky texture. Slow cooking allows the flavors to meld beautifully into the gabi leaves and shrimp.

Shake, Don’t Stir

Instead of stirring the pot, gently shake it from side to side to prevent burning. Stirring may break the gabi leaf wraps and release the filling too soon. Shaking keeps the bundles intact and evenly coats them with coconut milk.