Crispy Nilasing na Hipon (Fried Shrimp Marinated in Wine)
Nilasing na hipon or drunken shrimp is a crispy fried shrimp marinated in a cooking wine. It’s a popular pulutan and appetizer in the Philippines. While other shrimp dishes require the seafood to be skinned, this particular recipe doesn’t. Everything is eaten from head to tail including the shell, which just enhances its crispiness.
Scroll down for the video
Like any other food to be cooked, the shrimps need to be cleaned thoroughly before cooking especially since its shell will be included in the cooking as mentioned above. We recommend cutting (one by one) its rostrum (the shrimp’s beak) including its antenna and the lower half of its claws or legs using a kitchen scissor. Afterward, wash it, then drain the excess water using a colander or a wire mesh.
The next step is the making of the marinade. Once the shrimp is rid of excess fluid, put it in a bowl. Throw in the garlic salt and ground black pepper, then pour the cooking wine. In this particular nilasing na hipon recipe, Shaoxing wine is used, though beer, brandy, or vodka can also be used. Then mix the ingredients using a spoon or just with your hand. This is the process where the shrimps “get drunk.”
The next process is the preparation of the coating to make the shrimp extra crunchy. There are various ways and materials you can use for this method, but in this recipe, flour, cornstarch, and a bit of cayenne pepper are used. Just dredge each shrimp in this flour mixture before frying.
Here’s the full cooking instruction:
How to Prepare and Cook Nilasing na Hipon
- ½ kilo medium-sized shrimp, with head and shell on
- ¾ cup all-purpose flour
- ¼ cup Shaoxing cooking wine, or alternative wine
- ¼ teaspoon ground black pepper
- 1½ tsp garlic salt
- ¼ tsp ground cayenne red pepper
- 3 tbsp cornstarch
- 1½ cups cooking oil
- Wash the shrimps with running water. Drain the excess water and transfer the shrimp to a bowl.
- Sprinkle the garlic salt and ground black pepper. Mix the ingredients using your hands or a spoon.
- Pour the cooking wine. Mix all. make sure that all the ingredients are completely blended. Let it stay for 10 minutes.
- In another bowl, mix flour, cornstarch, and ground cayenne red pepper.
- Heat a cooking pot or a deep-frying pan or wok. Pour cooking oil. Wait until it’s very hot, about 325°F, before you toss the shrimps.
- Dredge the marinated shrimp in the flour mixture. ensure that the shrimp is completely coated.
- Fry each side of the shrimp for about 2 minutes or until it turns dark orange and the texture gets crispy.
- Remove the crunchy nilasing na hipon from the cooking pot and transfer to a plate lined with paper towel.
- Arrange on a serving plate and serve with spicy vinegar or a dip of your choice.
- Share and enjoy!