Description
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.
Ingredients
Shrimps
- 500g shrimp
- 1 1/2 cups gin
- 1 1/2 cup 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
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.