Sinaglay (Shrimp in Coconut Cream)

Ingredients

• about 450 g Shrimp, peeled and deveined
• 2 cans Coconut Milk
• 1 piece Onion, chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1/2 piece Bell Pepper, sliced
• 2 pieces Chili Peppers, sliced (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 pieces Banana Leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully wash the 4 pieces of banana leaves. To make them soft and easy to fold, hold them over an open flame on your stovetop for about 30 seconds per side, until they become slightly darker and more pliable. Be cautious of the flame.
2. 2In a large bowl, combine the about 450 g of shrimp, 2 cans of coconut milk, 1 piece of chopped onion, 4 cloves of minced garlic, 1 tablespoon of minced ginger, 1/2 sliced bell pepper, and 2 sliced chili peppers (if you are using them).
3. 3Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper to the bowl with the shrimp mixture. Stir everything gently to combine all the ingredients.
4. 4Lay one prepared banana leaf flat. Place about one-quarter of the shrimp mixture in the center of the leaf.
5. 5Fold the banana leaf over the filling to create a sealed packet. You can use toothpicks or kitchen string to secure the edges if needed, ensuring no filling can leak out.
6. 6Repeat steps 4 and 5 for the remaining shrimp mixture and banana leaves, creating 4 individual packets.
7. 7Place the banana leaf packets in a steamer basket over a pot of simmering water. Steam for 30-35 minutes. The sinaglay is ready when the shrimp is opaque and firm, and the banana leaves smell fragrant.
8. 8Carefully remove the packets from the steamer. Serve the sinaglay hot, directly in the banana leaf packets.

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