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Home Recipes Appetizer Recipes

Panara Recipe (Deep Fried Shrimp Wonton)

Panara is an appetizer dish made from chopped upo (bottle gourd) and minced shrimp wrapped in a wonton wrapper and deep fried until golden brown. This panara recipe comparable to pinsec frito and fried siomai. If my memory serves me right, this dish originated from the Visayas. While this is a perfect appetizer, it can also be…

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By: Vanjo Merano 7 Comments Updated: 9/2/18

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Panara is an appetizer dish made from chopped upo (bottle gourd) and minced shrimp wrapped in a wonton wrapper and deep fried until golden brown. This panara recipe comparable to pinsec frito and fried siomai.

panara recipe shrimp wonton

If my memory serves me right, this dish originated from the Visayas. While this is a perfect appetizer, it can also be eaten for lunch or dinner with rice. I usually dip panara either with spiced vinegar or banana ketchup. This goes well too with toyomansi (ponzu) and sweet and sour sauce.

Preparing panara is quick and easy. This is one of the top recipes for beginners that I recommend. All you have to do is saute the filling (vegetables and shrimps); seal them in the wonton wrapper; and deep fry until the color turns golden brown. Don’t forget to let excess oil drip by placing newly fried panara in a plate lined with paper towel.

Try this Panara Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Panara Recipe (Deep Fried Shrimp Wonton)

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
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Ingredients

  • 2 cups chopped bottle gourd upo
  • 10 pieces medium shrimp shells and head removed, chopped
  • 1 medium yellow onion minced
  • 1 teaspoon garlic powder
  • 2 cups cooking oil
  • 15 pieces square wonton wrapper
  • 1 egg beaten
  • Salt and pepper to taste

Instructions

  • Prepare the filling by heating 2 tablespoons of cooking oil in a pan.
  • Saute the onion. Add the shrimp and cook for 1 minute.
  • Put-in the chopped upo. Put-in the garlic powder. Stir and cook for 3 to 4 minutes.
  • Add salt and pepper to taste. Stir.
  • Transfer to a plate. Let the temperature cool down.
  • Wrap the mixture in the wonton wrapper. Do this by first lining the sides of the wrapper with beaten egg. Dip your finger into the beaten egg and run it through the side of the wrapper. Scoop about a tablespoon of mixture and place it in the middle of the wrapper. Fold the wrapper such that a triangular shape is formed. Press the sides to seal. Do this procedure until the entire mixture is consumed.
  • Heat the remaining oil in a cooking pot.
  • Deep fry the wontons with filings until the color turns medium to golden brown.
  • Transfer to a serving plate. Serve!
  • Share and enjoy!

Nutrition Information

Serving: 6g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Nelin says

    Posted on 5/13/21 at 8:16 pm

    I was looking for the panara recipe from Bacolod. Its made of monggo baby sprouted beans ( not the toge). It is so good.

    Reply
  2. Lynn says

    Posted on 2/11/19 at 12:04 pm

    As I remember, Panara have ground beef or pork and mongo sprouts.

    Reply
  3. Mary says

    Posted on 10/18/16 at 10:46 pm

    I have always been intrigued how the wrapper of panara is made. Is it flour or rice flour with achuete dough? Where could I avail of Piyaya maker? How I would to make them for my family here in Pampanga. I was born and was raised in Bacolod but since I got married in 1968, my husband took me here in Macabebe and this has been my hometown since then

    Reply
  4. Rose says

    Posted on 7/12/14 at 6:57 pm

    Thank you so much you know I love cooking that’s why I like to know or learn more recipe from you panlasang pinoy

    Reply
  5. YolaNda Cuyugan says

    Posted on 4/7/14 at 6:47 pm

    We use grated papaya & kalabasa. It tastes better.

    Reply
  6. jonalyn basay says

    Posted on 4/6/14 at 11:13 pm

    is it ok if i use potato instead of upo for panara..??

    Reply
    • Vanjo Merano says

      Posted on 4/7/14 at 11:40 am

      Using potato will make it more of a Samosa. Please feel free to tweak the recipe according to your preference.

      Reply

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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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