“Nilasing na Hipon” or Drunken Shrimp Recipe
Posted on August 14 2017
There will be days when we really want to try something new and indulge our adventurous palate, but then end up going to the restaurant.
Today, let us share with you a famous Filipino dish called “Nilasing na Hipon” or Drunken Shrimp recipe that doesn’t require any effort other than heading over to the shops to get the ingredients and preparing the dish itself.
In case you wonder why this recipe is called “drunken shrimp” – it is because the shrimps need to be marinated in liquor such as brandy, whiskey, gin, beer, or wine before tossing them into a deep fryer. Initially, this dish was served as an appetizer or as what locals call it “pulutan.” Later on, it evolved into a more refined recipe as a main or as a side dish. It’s so flavourful which is why it has become a favourite among Filipino restaurants, eateries in night markets, and on most Filipinos dining tables.
The skin and heads are completely edible and they’re so crispy and crunchy! Removing the shells won’t yield the same result and goodness. Although you can grab this treat conveniently, making your own drunken shrimp is a great idea as you can limit the amount of alcohol or choose the type of liquor that you will be using. However, there’s no need to worry about cooking with alcohol since alcohol tends to evaporate during the cooking process and all that’s left is the distinct flavour of the beverage.
Family meals can be made special when you serve this unique and finger-licking-good delicacy. Here’s what you’ll need:
- 500g shrimps
- 1 1/2 cups gin or any liquor or wine of your choice
- 1 1/2 cup all-purpose flour
- 1/2 cup corn flour
- Salt and ground black pepper to taste
- Cayenne pepper
- Oil for deep frying
- 1 red onion, chopped
- 1 clove garlic, minced
- 1 tbsp. brown sugar
- Freshly ground black pepper
- In a non-reactive container, place liquor and shrimps and marinate for an hour.
- Drain shrimps using a strainer.
- Combine all-purpose flour, corn flour, ground black pepper, salt, and cayenne in a large covered container.
- Add the shrimps in the container, cover and then shake well to coat shrimps.
- Using a wok, add enough oil for deep frying. Fry until crispy or when shrimps turn reddish brown and float.
- Place on a paper towel-lined plate to remove excess oil.
- Mix all dipping ingredients.
- Serve hot with dipping vinegar.
Eat your drunken shrimps as it is or serve on a platter of steamed rice. Taste and delve into its goodness and for sure, you’d be asking for more! No doubt, “Drunken Shrimp” has made its way to every Filipinos tummy and it’s about time for you to include it in your list of easy family recipes and get to try how good it is too!
We’d love to know if you’re making one this lunch or this coming weekend? Drop us a line in the comments section below.