In the Philippines, the slang for drinks is “panulak”, which means something used to push. This recipe for today is the perfect match for that, “Panara” which literally something to block like a food you are going to eat. Panara has two versions that I know of, the Caviteño version which uses young papaya, minced pork and annatto seed; and the Visayan version which uses Bottle Gourd locally known as upo mixed with minced shrimps. Both versions are sautéed in garlic and onions then wrapped in a wonton wrapper or spring roll pastry before deep frying to a golden state.
It is a really good snack, appetizer or side dish, dip it in vinegar, soy sauce with calamansi or banana ketchup. Nice and simple, with just a few ingredients, you will be surprised how good this is. For our recipe today we will be making the Visayan version using wonton wrappers, and here is how it goes.
Add shrimp and bottle gourd then stir fry for 3 minutes, do not cook the bottle gourd fully, it should still be crisp.
Remove from heat then let it cool.
Prepare your wonton wrappers, place a tablespoonful of the bottle gourd and shrimp mixture in the middle portion of the wrapper, dip your finger into the beaten egg and run it through the side of the wrapper, fold into a triangle then press the edges to seal. Do it with the remaining mixture and wrappers. Set it aside.
Heat up a wok filled with oil for deep frying, and once it reached 170C deep fry wontons until golden brown. Remove from wok, drain excess oil, place in a serving platter then serve.