Panara Recipe

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.

Panara Recipe

Panara Recipe


  • 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.


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