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!

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 10 min

Steps: 3 steps
9 Ingredients

Difficulty: Easy
Steps: 3 steps
9 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 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.

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.

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.

Plate and Serve!

Untie the banana leaf and serve hot.

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Name: Pinais Na Hipon
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 6 people
Cuisine: Asian
Ingredients: 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