Description
A rare delicacy from San Pablo City, Laguna, Pinayti is made from pounded micro shrimps simmered in seasoned coconut milk and shallow-fried to perfection.
Ingredients
Units Scale
- 350 grams fresh or frozen micro shrimps, cleaned
- 2 cups coconut cream
- 1 1/2 cups coconut milk
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tbsp vinegar
- freshly ground black pepper
- salt
- oil
- 1/4 cup water
Instructions
- In a wok or large pan, combine the fresh micro shrimps, ¼ cup water, and a pinch of salt.
- Cook over medium heat, stirring occasionally, until the shrimps are fully cooked, and the water has evaporated around 8 minutes.
- Transfer the cooked shrimps to a mortar and pestle to pound them until pasty. This helps release their flavour and oil.
- In the same wok or pan, heat oil over medium heat then sauté the minced garlic and shallots until fragrant.
- Add the pounded micro shrimps to the wok and mix well with the sautéed aromatics.
- Cook for 3 minutes, stirring occasionally, to allow the flavours to meld.
- Pour in vinegar and let it cook for 2 minutes to remove the sharpness.
- Season with salt and freshly ground black pepper. Mix well.
- Pour coconut milk and stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Let it simmer for about 10 minutes, stirring occasionally.
- Add 2 cups of coconut cream and continue simmering.
- Stir occasionally and cook until the mixture thickens and the oil from the coconut cream and shrimps starts to render around 20 minutes. The dish is done when the mixture is almost dry and the oil separates.
- Transfer the Pinayti to a serving dish then serve.