Ingredients
- Serves 6 people
250 g fresh prawns (finely chopped)
400 g young coconut (grated)
500 ml coconut water
45 g garlic (minced)
6 banana leaves
1 tsp brown sugar
1 tsp salt
½ tsp ground black pepper
vegetable oil
Recipe Courtesy of Asian Food Network
Pinais Na Hipon
Much of Filipino cuisine involves seafood and why not? With rich fish resources –fish, squid, crabs, lobsters, shrimp –fresh seafood is accessible and affordable. This is reflected in Pinais na Hipon, which is shrimp wrapped in banana leaves and simmered gently in coconut water. Said to hail from Quezon, a province where freshwater shrimp are in abundance, expect your kitchen to be filled with wonderful aroma and your belly calling for more by the time you’re done!
- Easy
- 10 min
- 20 min
- 10 min
- 3 steps
- 9 Ingredients
- Easy
- 3 steps
- 9 Ingredients
- 10 min
- 20 min
- 10 min
Instructions
-
Make prawn filling
- In a bowl, mix finely minced prawns, grated young coconut, minced garlic, 1 tsp brown sugar, 1 tsp salt and ½ tsp ground black pepper until well combined.
![Make prawn filling]( "Make prawn filling")
-
Wrap filling in banana leaf
- Place a piece of banana leaf on your working surface. Take ⅙ of the filling and place it in the middle of the leaf.
- Fold the banana leaf like a parcel. Start by folding in the sides, then take the edge of the banana leaf closest to you and fold it over the filling. You have now wrapped your pinais!
- Secure the pinais with a string. Repeat with the remaining filling and banana leaves.
![Wrap filling in banana leaf]( "Wrap filling in banana leaf")
-
Boil and pan-fry pinais
- In a large pot, boil coconut water and submerge the pinais for 15 to 20 minutes. Remove and set aside.
- In a pan on high heat, heat up 2 tbsp vegetable oil and pan fry the boiled pinais until banana leaves browns.
![Boil and pan-fry pinais]( "Boil and pan-fry pinais")
Plate and Serve!
Untie the banana leaf and serve hot.