Pinais na Hipon
Thought to have originated from the Quezon province in the Philippines, Pinais features prawn (hipon) paste wrapped in a fragrant banana leaf and cooked in coconut water. A delicious tropical-influenced seafood dish!
Let's start cooking!
Step 1 - 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.
Step 2 - Fill banana leaf
- Place a piece of banana leaf on your working surface. Take â of the filling and place it in the middle of the leaf.
Step 3 - Fold banana 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! Wrapping food in banana leaves releases a fragrant aroma and imparts a subtle sweet flavor to the dish
- Secure the pinais with a string. Repeat with the remaining filling and banana leaves.
Step 4 - Boil pinais
- In a large pot, boil coconut water and submerge the pinais for 15 to 20 minutes. Remove and set aside.
Step 5 - Pan-fry pinais
- In a pan on high heat, heat up 2 Tbsp vegetable oil and pan fry the boiled pinais until banana leaves browns.
Untie the banana leaf and serve hot.