Panara Recipe

Searching for a native appetizer that is also easy to prepare? Then you should try this panara that is a native food in the Philippines. You can easily prepare this panara at home and also for a party since it’s easy to cook and the ingredients can be easily provided. This native dish is originally from Iloilo and usually eaten alone and for a rice lover. This dish is similar to empanada, the only difference is that panara has a triangular-shaped and it has a different filling. This appetizer dish is made of cooking oil, garlic, onion, shrimps, upo, and lumpia wrappers. After the ingredients are wrapped in a wrapper and will be fried until it turns into golden brown. You can also make 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. Happy cooking!


  • 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

How To Cook Panara Recipe:

  1. Heat oil and sauté the garlic and onion.
  2. Add the shrimp and sauté some more.
  3. Add the upo and allow to simmer for 10 to 15 minutes until cooked.
  4. Drain the liquid and allow to cool.
  5. Place the filling on a lumpia wrapper and form into triangles. Seal edges with water or starch paste.
  6. Deep-fry until golden brown.
  7. Drain to remove excess oil before serving.