Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Tiger Prawns With Laing
- 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 )
- Cook pork belly in a pan with about 1 cup of water until fat is extracted. Set aside meat.
- Sauté ginger, garlic and onion in pork fat.
- Add coconut milk and cook until it boils.
- Add the yam leaves and continue cooking until half of the sauce turns to oil.
- Season to taste.
- Cut the back of the prawns lengthwise, leaving the tail and head intact.
- Grill prawn until half cooked.
- Fill cavity of the prawns with laing.
- Bake in a pre-heated oven for 5-10 minutes before serving.
- Finish off with chopped parsley and sili.
