KINAGANG

 ½ cup shelled shrimps

2 cups coconut milk

1 young coconut shredded fine and chopped

2 tsp. chopped onion

    salt and pepper to taste

    banana or squash leaves

    tanglad (lemon grass)

Chop the shelled shrimps until very fine.

Extract the juice from the crushed heads

             and shells of the shrimps and season

            this with salt and pepper.

Mix the chopped shredded coconut with the

              chopped shredded coconut with the

              chopped  shrimps and onion.

Form into little cakes and wrap each cake with

               banana leaf squares or squash leaves.

Line a clay pot with tanglad leaves and arrange

               the packets inside.

Add the shrimps juice to the coconut milk, and

Cover and cook over a slow fire for 20 minutes.