Pinais na Hipon

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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!

Pepper and salt in prawn mixture in mixing bowl

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.
Prawn paste wrapped in banana leaf

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.
Prawn paste wrapped within banana 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.
Banana leaf parcel in water pot

Step 4 - Boil pinais

  • In a large pot, boil coconut water and submerge the pinais for 15 to 20 minutes. Remove and set aside.
Fried banana leaf parcel in pan

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.


Plated in banana leaf

Untie the banana leaf and serve hot.

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