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Nilasing na Hipon Recipe

Nilasing na Hipon or  Drunken Shrimp is a crispy deep fried shrimp marinated in liquor. Liquor could be gin, wine, beer, brandy or whisky. This dish is good to serve as appetizer or pulutan and as a main or side dish.

  • 1 lb. medium size shrimp (cut sides halfway to devein and for easy peeling)
  • 1/2 cup beer or any liquor desired
  • 1/2 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup flour
  • 1 tablespoon cornstarch
  • 2 cups cooking oil

For Spiced Vinegar Dip
  • 1/2 cup vinegar
  • 3 cloves of garlic, minced fine
  • 1 small onion, diced
  • 1/2 teaspoon peppercorn, cracked
  • 2 tablespoon sweet chili sauce (optional)
  • 1 piece serrano chili or any, sliced thin
  • 1/2 teaspoon salt

  • In a bowl combine all spiced ingredients dip and set aside.
  1. Using a deep bowl, combine beer, salt, and shrimp. Refrigerate and marinate for at least an hour. Drain shrimp and set aside.
  2. Place flour, cornstarch and ground pepper in a large covered container. Add shrimp in the container, cover then shake to coat the shrimp.
  3. Using a wok or a deep pan heat cooking oil over medium heat. Deep fry shrimp until it turns pink and crispy.
  4. Remove shrimp and place in a paper towel to drain excess cooking oil.
  5. Arrange in a serving plate and serve with the dipping sauce. Enjoy!

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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at:


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