Pinais na Hipon is a shrimp and pork dish wrapped in banana leaves and cooked in coconut milk. It is creamy, flavorful, and so good with steamed rice!
Please take my phrase for it, and belief me once I let you know this PInais na Hipon dish is seafood at its greatest. Think about plump shrimp, fatty pork, and younger coconut meat swimming in a wealthy, creamy coconut sauce; it is so good you would be operating for extra steamed rice!
It is a Filipino delicacy within the Quezon province, the place freshwater shrimp are ample. Grated younger coconut and shrimp are wrapped in banana leaves, slow-cooked in coconut milk, after which grilled over sizzling coals so as to add a pleasant char and a smoky taste.
Searching for extra scrumptious ginataan recipes? Strive my mother’s ginataang seafood! Need all of the flavors however with out the work? My shrimp in coconut milk recipe is prepared in minutes and it cooks in a single pan!
Ingredient notes
- Shrimp– entire, unpeeled shrimp are historically used, however I wish to peel and chop them for straightforward enjoyment. For the most effective outcomes, use small shrimp referred to as suahe.
- Shrimp juice– reserve the heads and pound to extract the juice. If utilizing already-peeled shrimp, you possibly can substitute this with store-bought shrimp inventory or bouillon.
- Pork– finely chopped pork stomach is an extra protein supply, and its rendered fats provides tons of taste.
- Younger coconut– also called buko extends servings and provides texture
- Onions and garlic– provides depth and boosts aroma. If you would like so as to add a bit of warmth, toss in minced chili peppers to the combination.
- Salt and pepper- enhances taste and provides zing. Use kind of to style.
- Coconut cream– additionally referred to as kakang gata or first extraction. The seafood parcels cook dinner within the cream, which turns right into a wealthy, luxurious sauce.
Gear to make use of
- Banana leaves– wrap the shrimp combination for cooking whereas including an earthy aroma and taste. Different inexperienced leafy leaves, reminiscent of pechay or gabi, are additionally good choices. If unavailable, you should utilize parchment paper or aluminum foil.
- Kitchen twine– pandan or lemongrass leaves are good choices for tying the parcels and infusing taste. You too can safe them with toothpicks.
The best way to make Pinais na Hipon
- Peel, devein, and minimize shrimp into small items. Reserve shrimp heads. Mix shrimp heads and water in a bowl and pound to extract juice.
- Mix shrimp, pork, shredded younger coconut, onions, garlic, and shrimp juice in a bowl. Season with salt and pepper to style.
- Spoon a number of tablespoons of shrimp combination on a banana leaf. Fold sides of the leaf over filling to type a packet and tie with kitchen twine to totally safe.
- In a large pan, prepare banana packets in a single layer and pour coconut cream.
- Prepare dinner over medium warmth for about 15 to twenty minutes. Don’t permit the coconut milk to boil and cook dinner in a delicate simmer to maintain from curdling or separating. Switch banana packets onto a serving platter and maintain heat.
- Simmer coconut sauce within the pan till barely decreased and thickened. Serve in a bowl on the facet to spoon on the pinais.
Fast tip
Since we additionally serve the coconut sauce, make sure the banana leaves are rinsed clear and debris-free.
Serving recommendations
- Take the seafood parcels from the pan and simmer the sauce to scale back and thicken. Serve on the facet to spoon over shrimp and pork as desired.
- Get pleasure from pinais as a principal dish with numerous steamed rice! Fork and spoon are elective 🙂
Storage and reheating directions
- Switch leftovers to an hermetic container. Maintain wrapped within the banana leaves to take care of moisture.
- Reheat by steaming parcels for about 8 to 10 minutes or microwave at 1 to 2-minute intervals till heated.
Pinais na Hipon is a shrimp and pork dish wrapped in banana leaves and cooked in coconut milk. It is creamy, stuffed with taste, and so good with steamed rice!
Course: Essential Course
folks
Substances
- ½ pound shrimp
- ¼ cup shrimp juice
- ¼ pound pork stomach, chopped
- 2 cups younger coconut, shredded
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- salt and pepper, to style
- 2 cups coconut cream
Gear
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banana leaves
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kitchen twine
Directions
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Rinse banana leaves nicely and wipe all the way down to dry and rid off any filth or particles. Minimize into about 6-inch squares.
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Peel, devein, and minimize shrimp into small items. Reserve shrimp heads.
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In a bowl, mix ¼ cup water and shrimp heads. With the again of a spoon, gently press heads to extract the juice. Utilizing a fine-mesh sieve, pressure and put aside juice.
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In a bowl, mix shrimp, pork, shredded younger coconut, onions, garlic, and shrimp juice. Season with salt and pepper to style.
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On a banana leaf, spoon about 3 tablespoons of shrimp combination. Fold sides of the leaf over filling to type a packet and tie with kitchen twine to totally safe.
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In a large pan, prepare banana packets in a single layer and pour coconut cream.
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Prepare dinner over medium warmth for about 15 to twenty minutes. Switch banana packets onto a serving platter and maintain heat.
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Simmer coconut sauce within the pan till barely decreased and thickened. Serve in a bowl on the facet to spoon on the pinais.
Notes
- Don’t permit the coconut milk to boil and cook dinner in a delicate simmer to maintain from curdling or separating.
- Since we additionally serve the coconut sauce, make sure the banana leaves are rinsed clear and debris-free.
Video
Vitamin Info
Energy: 757kcal, Carbohydrates: 18g, Protein: 20g, Fats: 71g, Saturated Fats: 54g, Ldl cholesterol: 163mg, Sodium: 464mg, Potassium: 682mg, Fiber: 7g, Sugar: 4g, Vitamin C: 10mg, Calcium: 113mg, Iron: 5mg
“This web site offers approximate diet data for comfort and as a courtesy solely. Vitamin knowledge is gathered primarily from the USDA Meals Composition Database, each time out there, or in any other case different on-line calculators.”
