Nilasing Na Hipon

Crispy, delectable, and highly addictive, it is undeniably one of the most outstanding and effortless ways to prepare shrimp. Nilasing na Hipon is a Filipino dish that translates to “drunken shrimp”. It is made by marinating raw shrimp in alcohol, usually beer or rum, before deep-frying them.

Nilasing na Hipon, or Drunken Shrimps, is a delicious and unique Filipino dish that is sure to impress. The dish is made by marinating raw shrimp in a variety of liquor such as gin, brandy, whiskey, beer, or wine, before deep-frying them to crispy perfection. The marinade not only adds flavor to the shrimp but also helps to tenderize it.

Traditionally, this dish was served as an appetizer or “pulutan” (a term used to describe food that is typically eaten with drinks, similar to tapas), and gin was the liquor of choice. However, over time, the dish has evolved to become a more refined and sophisticated dish, and is now often served as a main course or side dish.

One unique feature of this dish is that the shrimp shells and skin are left intact, and are fully edible and crunchy, similar to potato chips. It is important to note that removing the shell will not yield the same result, and is not recommended.

In addition to its unique taste and texture, Nilasing na Hipon is also a great option for those who are looking for a dish that is easy to prepare and perfect for entertaining guests. It’s a perfect combination of flavors and textures, and a must-try for seafood lovers.

Nilasing Na Hipon

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Nilasing na Hipon is a Filipino dish that translates to “drunken shrimp”. It is made by marinating raw shrimp in alcohol, usually beer or rum, before deep-frying them.

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Ingredients

Units USM Scale 1x2x3x

Shrimps

• 500 g shrimp
• 1 1/2 cups gin
• 1 1/2 cup all purpose flour
• 1/2 cup corn flour
• salt
• freshly ground black pepper
• cayenne pepper
• oil

Dipping Vinegar

• 1 cup vinegar
• 1/2 red onion, chopped
• 1 clove garlic, minced
• 1 tbsp sugar
• freshly ground black pepper

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Instructions

1. Place gin and shrimps in a non-reactive container and marinate for an hour.
2. Drain shrimps using a colander.
3. Place flour, corn flour, salt, freshly ground black pepper and cayenne in a large covered container.
4. Add shrimps in the container, cover then shake to coat shrimps.
5. Add enough oil for deep frying in a wok. Then deep fry until crispy, usually when shrimps turn red and float.
6. Place in a paper towel lined plate prior to serving to remove excess oil.
7. Mix all dipping vinegar ingredients.
8. Serve with dipping vinegar.

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