This Crispy Nilasing na Hipon recipe is another variation of the popular shrimp pulutan dish. This version is crispier and tastier because I used cooking wine as the marinade. Nilasing na Hipon (sometimes called crispy fried drunken shrimp) is a popular dish in the Philippines. It makes use of whole medium sized shrimp with head and tail on.
It is very important to get the shrimp ready before cooking –this means cleaning it thoroughly in running water, or you can also use a large bowl. If using a bowl, simply fill it with water and wash each of the shrimp well. Once done, let the water drip for a few minutes. I recommend the use of a colander or a wire mesh to make the job easy.
Next comes the marinade. Arrange the shrimp in a clean bowl. Sprinkle the garlic salt and ground black pepper over it. Toss using a spoon or even your hands. Add the cooking wine. I use Shao Xing cooking wine for this recipe. You can also use other liquors such as gin, vodka, and brandy. This is the part when the shrimp is absorbing all those good flavors.
The next part is the preparation of the coating or the ingredients that makes the shrimp crispy. I use flour, cornstarch, and ground cayenne pepper (to add spice). Dredge the marinated shrimp on the flour mixture and fry. That’s it. I love to have this with super spicy vinegar.
Try this Crispy Nilasing na Hipon (Fried Shrimp Marinated in Wine) for pulutan, lunch, or dinner. Enjoy!
Nilasing na Hipon
- 1 pound shrimp head and shell on
- 3/4 cup all purpose flour
- 1/4 cup Shao Xing Cooking wine
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons garlic salt
- 1/4 teaspoon ground cayenne red pepper
- 3 tablespoons cornstarch
- 1 1/2 cups cooking oil
- Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
- Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
- Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
- In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
- Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
- Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
- Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
- Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
- Arrange in a serving plate and serve with spicy vinegar.
- Share and enjoy!