Crispy Nilasing na Hipon (Filipino Drunken Shrimp)
Nilasing na Hipon is a Filipino deep-fried shrimp dish where "nilasing" literally means "made drunk," referring to the alcohol marinade that infuses the shellfish with complex flavors. Small head-on shrimp are briefly soaked in gin or local lambanog, then dredged in seasoned flour and cornstarch before being fried to a golden crunch. The result is a seafood appetizer that combines crispy shells, tender meat, and a subtle boozy undertone, traditionally served with spicy vinegar dip as bar food or party fare.
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
- Begin by preparing the shrimp (paghahanda ng hipon). Using scissors, trim off the tendrils (mga pangit), wash thoroughly, and drain well. Pat the shrimp completely dry with paper towels - this ensures proper coating adhesion.
- Create the marinade by combining gin or lambanog with minced garlic (bawang), salt (asin), and pepper (paminta) in a large bowl. Add the prepared shrimp and marinate for exactly 30 minutes - no longer, as the alcohol can start "cooking" the shrimp. Drain well and discard the marinade.
- While the shrimp marinate, prepare the coating by whisking together all-purpose flour (arina), cornstarch (corn starch), and remaining salt and pepper. For easier coating, place the mixture and shrimp in a zip-lock bag and shake gently to coat evenly.
- Heat oil (mantika) in a deep pan or kawali to 350°F (175°C). Test the temperature by dropping a small amount of flour - it should sizzle immediately. Fry the shrimp in small batches (6-8 pieces) for 2-3 minutes until golden brown, maintaining oil temperature between 350-375°F (175-190°C).
- Remove with a slotted spoon and drain on a wire rack, not paper towels, to maintain crispiness. Serve immediately with spicy vinegar dip (sawsawan) made by combining white vinegar (suka), minced garlic, chopped bird's eye chili (siling labuyo), salt, and pepper.
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
Nutrition
Calories: 285kcalCarbohydrates: 24gProtein: 18gFat: 12gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 4mgSodium: 1250mgPotassium: 81mgFiber: 1gSugar: 0.1gVitamin A: 6IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!