Chop the shrimps, coconut meat and onion and combine. Add salt and wrap portions of the mixture in gabi (taro) leaves.

Arrange the packets in the pan and pour the thin coconut milk over them. Cover and simmer over low flame for 15 minutes, shaking the pan once in a while to avoid burning.

When almost done, add the thick coconut milk and siling labuyo (habañero chili pepper). Continue cooking until sauce is thick.