Nilasing na Hipon was always my favorite pulutan to steal from the adults’ table during family gatherings. There’s something delicious about how these gin-soaked shrimp transform into addictively crunchy bites that even my picky teenagers now can’t resist.
I’ve spent years perfecting this recipe, and I’ll tell you: the secret isn’t just in the gin (though my Tito Ben swears by using lambanog instead). It’s in that quick 30-minute marinade that infuses the shrimp with just enough flavor without “cooking” them in the alcohol, and that perfect flour-cornstarch coating that creates the crispiest shell you’ll ever bite into.
This nilasing na hipon recipe brings me back to those weekend family gatherings where everyone fights over the last piece, dipping these golden-brown treasures in sawsawan while trading stories over cold San Miguel beers. Every time I make this now in my own kitchen, the familiar aroma of garlic-infused gin and frying shrimp draws everyone to the table, just like it did in Lola’s house.
Why You’ll Love This Recipe
- Perfect balance of crispy exterior and juicy interior
- Complex flavors from the alcohol marinade
- Easy to make with simple ingredients
- Authentically Filipino
- Great for parties and gatherings
- Can be prepared ahead
- Versatile serving options
Crispy Nilasing na Hipon (Filipino Drunken Shrimp)
Equipment
- Large mixing bowl for marinating
- Deep heavy-bottomed pan or wok (kawali) for even heat distribution during frying
- Kitchen thermometer to monitor oil temperature
- Spider strainer or slotted spoon for removing shrimp from oil
- Wire rack and baking sheet for draining excess oil
- Kitchen scissors (Gunting) for trimming shrimp
- Paper towels for patting shrimp dry
Ingredients
For the Shrimp:
- 1 pound small shrimp head-on (51/60 count) (hipon)
- ½ cup gin or rum you can use local lambanog
- 4 cloves garlic peeled and minced (bawang)
- 2 teaspoons salt asin
- 1 teaspoon black pepper paminta
For the Coating:
- ¾ cup all-purpose flour arina
- ¼ cup cornstarch corn starch
- Canola oil for deep frying mantika
For the Spicy Vinegar Dip (Sawsawan):
- ½ cup white vinegar suka
- 2 cloves minced garlic bawang
- 1 chopped bird’s eye chili siling labuyo
- Salt and pepper to taste asin at paminta
Instructions
Prepare the Shrimp (Paghahanda ng Hipon)
- Using scissors, trim off shrimp tendrils (mga pangit)
- Wash thoroughly and drain well
- Pat dry with paper towels
Marination (Pagpapaalat)
- In a large bowl, combine shrimp, gin, minced garlic, 1 teaspoon salt, and ½ teaspoon pepper
- Marinate for 30 minutes, no longer to prevent the alcohol from “cooking” the shrimp
- Drain well and discard the marinade
Coating (Pagbabalot)
- In a bowl, whisk together flour, cornstarch, remaining salt, and pepper
- Place shrimp in the mixture and coat evenly
- For easier coating, use a zip-lock bag to shake all ingredients together
Frying (Pagpiprito)
- Heat oil in a deep pan to 350°F (175°C)
- Test oil temperature by dropping a small amount of flour – it should sizzle immediately
- Fry shrimp in batches (6-8 pieces at a time) for 2-3 minutes until golden brown
- Maintain oil temperature between 350-375°F (175-190°C)
- Place on wire rack to drain excess oil
Tips from Lola’s Kitchen
- Choose fresh shrimp with bright, clear eyes and firm shells
- Don’t remove the heads – they add extra flavor and crunch
- Make sure shrimp are completely dry before coating
- Double-coating method: dip in flour mixture, shake off excess, let rest for 2 minutes, then coat again
- Keep fried shrimp warm in a low-temperature oven (170°F/75°C) while cooking remaining batches
Traditional Serving Suggestions
- As pulutan (beer companion)
- With spicy vinegar dip
- Alongside green mango salad (manggang hilaw)
- With steamed white rice (kanin)
- As part of a Filipino seafood feast
Troubleshooting
- Coating falling off:
- Ensure shrimp are completely dry before coating
- Let coated shrimp rest for 2-3 minutes before frying
- Maintain proper oil temperature
- Not crispy enough:
- Oil temperature too low
- Overcrowding the pan
- Not draining properly
- Too oily:
- Oil not hot enough
- Not using a wire rack for draining
Ingredient Alternatives
- Gin → Lambanog, rum, beer, or white wine
- Small shrimp → Medium shrimp (adjust cooking time)
- Cornstarch → All potato starch
- Canola oil → Any neutral high-smoke-point oil
Storage & Reheating
- Store: In an airtight container in the refrigerator for up to 2 days
- Freeze: Not recommended as texture will be compromised
- Reheat: In oven at 350°F (175°C) for 5-7 minutes until hot and crispy
Variations
- Spicy Version (Maanghang)
- Add cayenne pepper to the flour mixture
- Include chili powder in marinade
- Beer-Battered (Beer Nilasing)
- Replace gin with beer in marinade
- Add beer to batter mixture
- Coconut Crusted (May Niyog)
- Add desiccated coconut to flour mixture
- Perfect for a tropical twist
FAQs
Q: Why is it called “Nilasing na Hipon”? A: “Nilasing” means “made drunk” in Filipino, referring to the alcohol marinade. Q: Can I make this without alcohol? A: Yes, substitute with lemon juice and ginger for flavor, though it won’t be traditional nilasing na hipon. Q: Can I remove the shells before cooking? A: Traditional recipe keeps shells on for extra crunch and flavor, but you can remove them for easier eating. Q: How do I know when the shrimp are perfectly cooked? A: They should be golden brown and curl into a loose “C” shape. If they curl into a tight “O”, they’re overcooked. Q: Can I prepare this in advance for a party? A: You can marinate and coat the shrimp ahead, but frying should be done just before serving for best results.Nutrition
The Story Behind Nilasing na Hipon (Filipino Drunken Shrimp)
Like many beloved Filipino pulutan dishes, Nilasing na Hipon (Drunken Shrimp) was born from our culture’s creative approach to combining seafood and spirits. This crispy, gin-infused shrimp dish emerged from the coastal regions of the Philippines, where fresh seafood meets our love for social drinking and innovative cooking methods.
Legend has it that the dish was discovered by accident in the 1960s when a local carinderia owner in Navotas, one of Metro Manila’s major fishing hubs, accidentally spilled gin into a container of fresh shrimp. Instead of wasting good seafood, the cook decided to fry them anyway, leading to the delightful discovery that alcohol not only enhanced the shrimp’s natural sweetness but also created an incredibly crispy texture when fried.
Today, you’ll find Nilasing na Hipon in almost every Filipino restaurant and beach-side eatery, particularly in coastal areas like Roxas City, the seafood capital of the Philippines. The dish has evolved from its humble beginnings to become a staple of Filipino drinking culture, joining the ranks of iconic pulutan favorites like sisig and chicharong bulaklak.
What makes this dish truly special is its versatility with local spirits. While gin remains the traditional choice, many regions have adapted the recipe to use local alternatives. In Southern Luzon, some cooks swear by using lambanog (coconut wine) for a more tropical flavor profile, while others experiment with rum or even beer. Each variation adds its own unique character to the dish, though the core technique remains the same.
The popularity of Nilasing na Hipon extends beyond its taste – it represents the Filipino talent for transforming simple ingredients into extraordinary dishes. The recipe showcases our knack for balancing flavors and textures: the crispy exterior gives way to succulent shrimp meat, while the subtle hints of alcohol and garlic create a complexity that keeps you reaching for more.
Whether you’re enjoying it at a family gathering, a beachside restaurant, or a local puluhan, Nilasing na Hipon continues to be a testament to Filipino culinary creativity. It’s more than just drunken shrimp – it’s a celebration of our coastal heritage, innovative spirit, and the joy of sharing good food with great company.