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Pinais na Hipon (Filipino Coconut Shrimp Parcels)

Pinais na Hipon (Filipino Coconut Shrimp Parcels)

Pinais na Hipon is Quezon province's prized seafood dish where plump shrimp and diced pork belly are wrapped in banana leaves with young coconut meat, then gently simmered in pure coconut cream until the flavors meld into a rich, creamy sauce. This traditional Filipino delicacy showcases the region's abundant coastal ingredients and time-honored cooking technique of leaf-wrapping, resulting in tender, aromatic parcels that burst with the natural sweetness of fresh seafood enhanced by coconut's luxurious finish.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 4
Calories 450 kcal
Difficulty Intermediate

Equipment

  • Large mixing bowl (Kaldero o malaking mangkok) For combining ingredients
  • Mortar and pestle (dikdikan) For extracting shrimp juice from heads
  • Fine-mesh strainer (salaan) For straining shrimp juice
  • Wide, shallow pan (Kawali) For gentle simmering
  • Sharp knife (kutsilyo) For preparing ingredients
  • Measuring cups and spoons (Panukat) For accurate measurements
  • Kitchen scissors (Gunting) For cutting banana leaves
  • Kitchen twine or pandan leaves (Pantali) For securing parcels
  • Heavy-bottom skillet Optional for charring parcels

Ingredients
 

For the Filling:

  • 500 g shrimp Hipon - preferably small suahe variety
  • 250 g pork belly Liempo, finely chopped
  • 2 cups young coconut meat Buko, freshly shredded
  • 1 medium onion Sibuyas, finely chopped
  • 4 cloves garlic Bawang, minced
  • ¼ cup shrimp juice Katas ng hipon
  • Salt Asin at Paminta to taste

For Cooking:

  • 2 cups coconut cream Kakang gata
  • 6-8 banana leaves Dahon ng saging, cleaned and cut into 6-inch squares
  • Kitchen twine or pandan leaves for tying

Instructions
 

  • Begin by preparing the banana leaves: Wash thoroughly and wipe dry (Hugasan at patuyuin). Pass quickly over flame to make pliable. Cut into 6-inch squares.
  • At room temperature, prepare the shrimp juice: Clean and peel shrimp, reserving heads. Pound shrimp heads with ¼ cup water (Dikdikin ang ulo ng hipon sa tubig). Strain through fine-mesh strainer (Salain ang katas).
  • Make the filling (Paggawa ng palaman): Chop shrimp into small pieces (Tadtarin ang hipon). Combine with chopped pork belly, shredded young coconut, minced garlic, and chopped onions. Add shrimp juice and season with salt and pepper (Paghaluin ang lahat ng sangkap at timplahan ng asin at paminta).
  • Wrap parcels (Pagbabalot): Place 3 tablespoons filling in center of banana leaf (Maglagay ng 3 kutsarang palaman sa gitna ng dahon). Fold sides to form a secure packet and tie with twine or pandan leaves (Ibalot at talian).
  • Cook over medium-low heat (160°C/320°F). Arrange parcels in a single layer in pan. Pour coconut cream (Ibuhos ang kakang gata). Simmer gently for 20-25 minutes (Pakuluan ng mahina ng 20-25 minuto).
  • Optional: Briefly char packets over flame for smoky flavor (Maaaring ihawin sandali).
  • Let rest for 5 minutes before serving (Palamigin ng 5 minuto bago ihain). When reheating, steam for 8-10 minutes or until internal temperature reaches 165°F/74°C (Kapag iinitin, pasingawan ng 8-10 minuto o hanggang umabot sa 165°F/74°C ang init sa loob).

Tips from Lola's Kitchen

  1. Use freshly squeezed coconut cream for best results
  2. Keep heat low to prevent coconut cream from curdling
  3. Choose small, sweet shrimp (suahe) for authentic taste
  4. Wrap parcels tightly to prevent leaking
  5. Let parcels rest for 5 minutes before serving
 

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 28gFat: 32gSaturated Fat: 61gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 246mgSodium: 580mgPotassium: 990mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 6mgCalcium: 107mgIron: 5mg
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