Do you want to cook a native appetizer and also easy to prepare? Well try this “Panara” a native food in the Philippines.
Panara is a native appetizer at home and also for a party since it’s easy to cook and the ingredients can be easily provided. It is originated from Iloilo and usually eaten alone and for a rice lover,well you can match it also with it. Panara is almost the same to Empanada but the difference is that Panara !has a triangular-shaped and it has a different filling.This appetizer dish is made of mixed shrimp (minced) and botter gourd or “upo” (which is chopped) filling.
The ingredients will be wrapped in a molo wrapper and will be fried until it turns into golden brown. Frying this kind of appetizer can be compared to fried siomai since it is also wrapped in a molo wrapper. Great dips for this appetizer would be either vinegar (suka) and ketchup too. But if you love sweets,sweet sauce will also do and also toyo with calamansi.
- 4 tbsps. Cooking oil
- 1 head garlic, minced
- 1 medium-size onion, minced
- ½ k. shrimps, peeled then chopped
- 1 small upo (bottle gourd),sliced
- Lumpia wrappers
- Cooking oil for deep-frying
- Water or starch paste for sealing wrappers
- Heat oil and sauté the garlic and onion.
- Add the shrimp and sauté some more.
- Add the upo and allow to simmer for 10 to 15 minutes until cooked.
- Drain the liquid and allow to cool.
- Place the filling on a lumpia wrapper and form into triangles. Seal edges with water or starch paste.
- Deep-fry until golden brown.
- Drain to remove excess oil before serving.