Nilasing na Hipon literally translated as drunken shrimps, it’s a Filipino delicacy where shrimps are marinated with liquor (normally gin), coated with cornstarch and fried until crispy.
Nilasing na Hipon can either be served as viand or pulutan with spicy vinegar dip.
Nilasing na Hipon Cooking Procedure:
- Wash and drain shrimps thoroughly. Cut whiskers and horn of each shrimp, keep the shell on.
- Using a sharp knife or a pair of scissor slit a long cut at the back through the shell and into the shrimp meat including the head and remove the veins of each shrimp.
- Place the shrimp in a container with lid pour the gin toss and replace lid, chill in the refrigerator and let marinate for 20 to 30 minutes.
- Discard gin marinade and let drain in a colander, set aside.
- In a large bowl mix cornstarch and a dash of salt and pepper to taste.
- Toss marinated shrimp into the cornstarch mixture until uniformly coated, set aside.
- In a deep frying pan deep fry at high heat shrimp in batches for 1 to 2 minutes or until shells are crispy, drain excess oil in kitchen paper towels.
- Serve with vinegar with garlic and chili dip mixture.
- If you think gin is too strong, you can replace it with either white wine or beer
- When using smaller shrimp variety, you can skip the slitting part.