Aside from the mouth-watering food on the main table, a part of Filipino parties, whether it be a birthday celebration or fiesta, is the liquor drinking where the men and women of the family gather ‘round for a few (or more) drinks and talk about life and each other’s lives; sometimes over karaoke. These drinking episodes are not just merely episodes of your aunts and uncles (and parents) getting drunk, as the food eaten during these get-togethers are as scrumptious as the food served for lunch or dinner. One such recipe is the Nilasing na Hipon recipe.

Considered as a side dish for beer parties and is commonly sold in eateries and by some sidewalk vendors in the Philippines, Nilasing na Hipon’s name indeed acts as the recipe’s name is literally translated to “drunken shrimp.” The shrimp in this dish is marinated in wine or any type of liquor before covering it in batter and frying it. Partnered either with plain vinegar, sukang paombong or toyo-mansi (a combination of Filipino lemon juice and soy sauce), this dish is easy to cook and is easy to enjoy.

Nilasing na Hipon Recipe Preparation

You don’t have to worry that you’d get intoxicated with the shrimp as the wine used for the marinade will just evaporate during cooking. What will remain in the shrimp is not the wine’s alcohol content but only its taste, so it is important that you choose very well the liquor that you are going to use.

As for the batter, aside from the flour and cornstarch, if you want the shrimp to be more spicy, then you can add either paprika or chili powder for more spice. If not, you can just add the red chili on the vinegar side-dip.

Though this is considered a food for drinks, this being a shrimp-based dish is also a perfect viand for rice meals.

Nilasing na Hipon Recipe (Drunken Shrimp)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 500g shrimp
  • 1½ cups gin
  • 1½ cup flour
  • ½ cup corn flour
  • salt
  • freshly ground black pepper
  • cayenne pepper
  • oil
  • 1 cup vinegar
  • ½ red onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp sugar
  • freshly ground black pepper
Instructions
  1. Place gin and shrimps in a non-reactive container and marinate for an hour.
  2. Drain shrimps using a colander.
  3. Place flour, corn flour, salt, freshly ground black pepper and cayenne in a large covered container.
  4. Add shrimps in the container, cover then shake to coat shrimps.
  5. Add enough oil for deep frying in a wok. Then deep fry until crispy, usually when shrimps turn red and float.
  6. Place in a paper towel lined plate prior to serving to remove excess oil.
  7. Mix all dipping vinegar ingredients.
  8. Serve with dipping vinegar.
 

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