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Nilasing Na Hipon

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


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.




  • 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


  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.