Nilasing na Hipon is a famous fried shrimp recipe in the Philippines. Sometimes called crispy fried drunken shrimp. The shrimps (without trimming the head and tails) are marinated in liquor and rolled into breading mixture and deep fried until it becomes so crispy. It is also a favorite Filipino appetizer for beer drinkers.
In Ilocano, they call Nilasing na Hipon as Binartek na Pasayan, a shrimp marinated in Vigan Basi Liquor (Basi is a liquor made from sugarcane). You can use any liquor available to you, you can use gin, wine, vodka, lambanog, beer, rice wine etc.
NILASING NA HIPON
1 kilogram shrimp
3 cups flour
1 cup corn flour
2 cups cooking wine/rice wine (or any applicable liquor like vigan basi sugarcane wine, white wine, beer, tequila, vodka, sherry and gin)
1 tsp black pepper (ground)
1 tsp salt
For Dipping Vinegar:
1 cup vinegar
1/2 red onion, chopped
1 clove garlic, minced
1 tbsp sugar
freshly ground black pepper
In a large glass bowl (non reactive bowl) soak the shrimps in rice wine (or any liquor of your choice) for about 30 minutes.
Drain from liquid after.
Mixed all flour, salt, and pepper in a large plastic container with cover and shake well.
Place the shrimps inside the plastic container with cover and shake until it’s evenly coated with flour mixture.
In a shallow sauce pot, heat enough cooking oil over medium to low heat and deep fry the shrimps in batches until it floats or become golden brown. Do not overcook shrimp. Normal cooking time for shrimp takes about 3 minutes to cook.
Drain from oil and transfer in a plate lined with paper towel to absorb the excess oil.
Prepare the dipping sauce:Mix all dipping vinegar ingredients
Serve hot and crispy with vinegar sauce on the side. Share and enjoy!
This recipe goes well with:
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