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.
- 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
- 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.
- 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.
- 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.
- 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.
- Remove from pan then place into serving platter. Serve with the reserved coconut sauce on the side.
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.
What a great recipe! Always fun to find a recipe you’ve missed, too. Glad you found this one — it’s terrific!
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!
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.
Wow… Great presentation and very interesting recipe. Nothing can go wrong with shrimp and coconut milk.
Sounds delicious! I hope there are a few more Filipino recipes in you, Raymund.