Nilasing Na Hipon
Nilasing na Hipon or Drunken Shrimps is a crispy deep fried shrimps marinated in liquor such as gin, brandy, whiskey, beer or wine. Initially this dish was served as an appetizer or pulutan (beef match / similar to tapas) and gin was the liquor of choice, it later evolved to a more refined dish where it is also served nowadays as a mains or as a side dish.
You might notice the shell and skin are still intact, well that’s how it is consumed don’t worry its totally edible and really crunchy (as crunchy as potato chips). Take note removing the shell won’t yield the same result.
Nilasing Na Hipon
Prep time
Cook time
Total time
Serves: 3
Ingredients
Shrimps
- 500g shrimp
- 1½ cups gin
- 1½ cup flour
- ½ cup corn flour
- salt
- freshly ground black pepper
- cayenne pepper
- oil
Dipping Vinegar
- 1 cup vinegar
- ½ red onion, chopped
- 1 clove garlic, minced
- 1 tbsp sugar
- freshly ground black pepper
Instructions
- Place gin and shrimps in a non-reactive container and marinate for an hour.
- Drain shrimps using a colander.
- Place flour, corn flour, salt, freshly ground black pepper and cayenne in a large covered container.
- Add shrimps in the container, cover then shake to coat shrimps.
- Add enough oil for deep frying in a wok. Then deep fry until crispy, usually when shrimps turn red and float.
- Place in a paper towel lined plate prior to serving to remove excess oil.
- Mix all dipping vinegar ingredients.
- Serve with dipping vinegar.
I’ve never tried this before! Sounds interesting as a pulutan! Perfect for christmas parties!
Yung tawag pa lang sa kanya interesting na. This is the first time I hear about this food. Nakakalasing din kaya ito? 😀
*heard
Yup nakakalasing pag ginawang pulutan 🙂
Eh kung pangulam lang?
I really love this receipe but can’t cook well maybe this time following the direction given i will cook this nice and good. tnx for the recipe given..
What a perfect shrimp dish for shrimp lover family here. 🙂 I always love how vinegar is involved in food. Very delicious looking dish, Raymund!
Shrimp. Fried. Alcohol. I’m really, really, really loving this one!
Oh my! An eight hour soak in gin! Talk about some drunken shrimp. 🙂 What a unique and great looking shrimp recipe!
Oh my. This is out of this world. You do shrimp so well Raymund. I’m thinking i might have to make this for Christmas Eve. I’m a little nervous about leaving the shell on and eating it, but it sounds too good to not give it a try.
My favorite as a snack – so crispy and crunchy + I can never get enough vinegar.