Ingredients

The following ingredients have 5 Servings
  • 1/2 lb shrimp
  • 1/4 cup shrimp juice
  • 1/4 lb pork belly, chopped
  • 2 cups young coconut, shredded
  • 1 onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • salt and pepper, to taste
  • 2 cups coconut cream

Instruction

  • Rinse banana leaves well and wipe down to dry and rid off any dirt or debris. Cut into about 6-inch squares.
  • Peel, devein, and cut shrimp into small pieces.
  • In a bowl, combine 1/4 cup water and shrimp heads. With the back of a spoon, gently press heads to extract the juice. Using a fine-mesh sieve, strain and set aside juice.
  • In a bowl, combine shrimp, pork, shredded young coconut, onions, garlic, and shrimp juice. Season with salt and pepper to taste.
  • On a banana leaf, spoon about 3 tablespoons of shrimp mixture. Fold sides of the leaf over filling to form a packet and tie with kitchen twine to fully secure.
  • In a wide pan, arrange banana packets in a single layer and pour coconut cream.
  • Cook over medium heat for about 15 to 20 minutes. Transfer banana packets onto a serving platter and keep warm.
  • Simmer coconut sauce in the pan until slightly reduced and thickened. Serve in a bowl on the side to spoon on the pinais.