A coconut-y, chile-infused sauce is the base of this Filipino dish.
This dish has potential, but unfortunately for us, it just kind of fell flat. I partially seeded the chile to try to get something between mild and super spicy, but unfortunately it didn’t really pack any heat at all.
I like the idea of adding greens to a dish like this, but I think it needs some more assertive flavors to really pop. My husband added some hoisin to his, and seemed to like it better that way, I thought maybe a little lime or honey might help.
Ah well. They can’t all be winners!
Shrimp & Mustard Green Laing with Jasmine Rice
Makes: 2 Servings
Calories: About 700 Per Serving
8 Ounce Peeled, Deveined Shrimp (Tails Off)
3/4 Cup Jasmine Rice
1 13.5 Ounce Can Coconut Milk
1 Bunch Mustard Greens
1 Green Bell Pepper
1 Yellow Onion
1 Bunch Cilantro
1 1-Inch Piece Ginger
1 Tablespoon Bagoong
1 Bird’s Eye Chile
1. Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Separate the mustard green stems and leaves; discard the stems. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice the bell pepper. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Halve the bird’s eye chile lengthwise. (For a milder dish, leave the chile whole.)
2. Cook the rice:
In a small pot, heat the rice, a big pinch of salt and 1½ cups of water to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.
3. Cook the onion & bell pepper:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
4. Add the aromatics & mustard greens:
While the rice continues to cook, add the garlic, ginger and bird’s eye chile to the pan of onion and bell pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and cook, stirring occasionally, 2 to 3 minutes, or until wilted.
5. Cook the shrimp:
To the pan of vegetables, add the shrimp, coconut milk, bagoong and ¼ cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the shrimp are cooked through and the sauce has thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.
6. Plate your dish:
Divide the rice and shrimp laing between 2 dishes. Garnish with the cilantro. Enjoy!
Big Flavors Rating: 2 Stars