Mix hipon with onion, grated coconuts and salt.
Wrap about 1 tablespoon of shrimp mixture in gabi leaves.
Arrange in a pot. Pour thin coconut milk overwrapped mixture.
Cover. Simmer over low fire.
Shake pot to avoid burning of wrapped mixture.
Add thick coconut milk and siling labuyo when slightly cooked.
Continue cooking until sauce thickens. Serve while hot.