Pinais na Hipon

Pinais na Hipon

One of my goal for this blog is to publish all of the known Filipino recipes and I thought I did it after posting 300+ Filipino recipes, I was wrong and realized it after I saw this post from Lalaine at Kawaling Pinoy. After reading her article I said I will make this as soon as possible because it reminds me a lot of my childhood. I remember my grandmother once in a while make this, she is a Bicolano so banana leaf, coconuts and chillies are a main stay in our dining table. During those time I do hate it not because of how it tastes but because the original version of this dish uses whole shrimps with head and shell on, as a child I don’t want shells with my prawns, it’s just a tedious task for me.

Then I saw this recipe from Lalaine, it was the perfect recipe for me, the shrimps are shelled and it has some added pork that gives a different dimension in flavour. That is why toady I will be making this dish using her recipe with some minor adjustments like the addition of chillies.

Pinais na Hipon
Prep time
Cook time
Total time
Serves: 4
  • 500 g shrimp, reserve shells
  • 250 g skinless pork belly, thinly sliced and chopped
  • 1 cup grated young coconut meat
  • 4 cloves garlic
  • 2 pcs birds eye chillies, finely chopped
  • 1 shallot, finely chopped
  • 2 cup coconut cream
  • 1 cup coconut milk
  • ¼ cup water
  • salt
  • freshly ground black pepper
  • banana leaves
  1. Place shrimp shells and heads in a large mortar, add the ¼ cup water and gently pound it with the pestle extracting the juices. Drain using a fine sieve, reserve the liquid.
  2. In a bowl combine grated young coconut meat, shrimp, skinless pork belly, birds eye chillies, garlic, shallots, shrimp juice, salt and freshly ground black pepper.
  3. Place 3 tablespoonful of the pork and shrimp mixture on top of a prepared banana leaf. Fold sides to form a secure packet then set it aside.
  4. In a wide pan or a large wok place banana packets in a single layer then pour the coconut cream and coconut milk. Cook while covered in medium heat for 15 minutes. Drain and reserve the liquid.
  5. Remove from pan then place into serving platter. Serve with the reserved coconut sauce on the side.


Pinais na Hipon Wide


6 Responses

  1. Kristy says:

    Over 300 Filipino recipes! That is impressed Raymund. What a nostalgic surprise it must have been to come across this recipe. I love dishes that remind me of home or grandma. This one looks delicious, and like you, I’d prefer the shrimp without shells.

  2. kitchenriffs says:

    What a great recipe! Always fun to find a recipe you’ve missed, too. Glad you found this one — it’s terrific!

  3. Over 300 recipes is a huge feat for one type of cuisine but so glad you found this gem with the shrimp and pork and coconut. It sounds so rich and delicious… I really love cooking foods in banana leaves as it gives it such great aromas. Just pinned , my friend!

  4. suituapui says:

    This look like what we call pa’is here – but it is usually seafood – fish or prawns or squids, one at a time, not together…and cooked over a charcoal fire.

  5. Wow… Great presentation and very interesting recipe. Nothing can go wrong with shrimp and coconut milk.

  6. Michelle says:

    Sounds delicious! I hope there are a few more Filipino recipes in you, Raymund.

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