Labong Saluyot with Hipon
Labong Saluyot with Shrimp is one of those dishes that’s both tasty and easy to enjoy. The soup has a light but flavorful broth, thanks to the shrimp, which gives it a nice, subtle seafood taste.
Ingredients
- 8 large shrimp, peeled, heads and shells reserved
- 1 corn on the cob, kernels removed, cobs reserved
- 1/2 cup canned bamboo shoots, drained and rinsed
- 1 medium tomato, quartered
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, sliced
- 1/2 cup saluyot (jute leaves)
- 1 tablespoon fish sauce (or to taste)
- 1/4 teaspoon black peppe
- 2 cups water
- 1 tablespoon cooking oil
Instructions
- In a small pot, add the shrimp heads, shells, and the reserved corn cobs. Pour in 2 cups of water and bring to a boil over medium heat.
- Once boiling, use a spoon or spatula to smash the shrimp heads and shells against the pot’s sides, extracting as much flavor as possible.
- Continue to boil for about 10-15 minutes. Strain the broth into a bowl, discarding the solids. Set the shrimp broth aside.
- In a large pan or pot, heat the cooking oil over medium heat. Sauté the chopped onion, minced garlic, and sliced ginger until fragrant and the onions become translucent.
- Add the quartered tomatoes to the pan, cooking until they soften and start to release their juices.
- Stir in the corn kernels and sauté for a minute, allowing them to absorb the flavors of the aromatics and tomatoes
- Pour in the reserved shrimp broth and bring the mixture to a simmer.
- Add the drained bamboo shoots to the simmering broth, cooking for about 5 minutes until they soften and soak up the flavors.
- Stir in the saluyot (jute leaves). If you’re adding okra, include it now as well. Let the dish simmer for another 5 minutes, or until the saluyot and okra (if using) are tender.
- Add the reserved shrimp to the pan and cook for 2-3 minutes, just until the shrimp turn pink and are cooked through.
- Season the dish with fish sauce and black pepper, adjusting to taste.
- Serve the Labong Saluyot with Shrimp hot, either on its own or with a side of steamed rice.
Video
Notes
- Maximize Shrimp Flavor: Use the shrimp heads and shells to make a quick broth before adding them to the dish. Boil them in water for extra flavor, and strain before adding it to the soup. This adds a deeper, savory taste to the broth.
- Prepare Saluyot Properly: If you’re new to cooking with saluyot, it’s important to rinse the leaves thoroughly before adding them to the soup. Saluyot has a slightly slippery texture when cooked, so don’t overcook it—add it near the end to retain its freshness and texture.
- Canned Bamboo Shoots: If fresh bamboo shoots aren’t available, canned bamboo shoots are a great alternative. Make sure to rinse and drain them before using to get rid of any briny taste from the can, keeping the dish light and fresh.
Nutrition
Calories: 169kcalCarbohydrates: 17.15gProtein: 9.8gFat: 8.3g
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