Nilasing na Hipon Recipe (Drunken Shrimp)
Nilasing na Hipon or Lasing na Hipon and even Drunken Shrimps to some is simply shrimp marinated in wine or liquor. Some of my friends use beer to marinade the shrimps…well, this is also fine but the use of wine or liquor is best.
This can be an appetizer (pulutan) and a main dish; it is best served with spicy vinegar (such as sukang paombong). A favorite Filipino Food and “Filipino Pulutan” of the “barkada” , this dish is almost always available in restaurants and bars. Do they also have this in beer houses in the Philippines?
For those of you who are concerned on the amount of cholesterol in shrimp, fear not. According to an article published in CNN that is based on a study published in the American Journal of clinical Nutrition, Shrimp is still good for you despite of its cholesterol content.
Try this Nilasing na Hipon recipe.
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This Nilasing na Hipon Recipe can be simply translated as Drunken Shrimp. It was called such because the shrimp needs to be marinated in wine or liquor prior to cooking. This dish can be an appetizer and a main dish at the same time.
A popular menu in many Filipino restaurants, especially eateries in night markets, this Nilasing na Hipon Recipe is as good as what you can get in these places. The good thing about making this yourself is that you can limit the amount of alcohol or choose the type of wine that you will be using.
Remember: alcohol evaporated during the cooking process; all that is left is the taste of the wine. you should not be alarmed when trying this Nilasing na Hipon Recipe.All you need to do is to enjoy it. I recommend a sour dip for this dish, such as vinegar. “Sinamak” or plain “sukang paombong” is best. If you have “pinakurat” vinegar then taht is even better.
Try this Nilasing na Hipon Recipe and let me know what you think.
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Nilasing na Hipon Recipe
- 1 lb. shrimp
- 2 cups white wine
- 3 cups flour
- 1 tsp salt
- 1 tsp ground black pepper
- 3 cups cooking oil
- Marinade the shrimps in wine (or liquor) for 30 to 40 minutes
- Place the flour, salt, and pepper in a clear plastic bag and mix well by shaking
- Put the shrimps in the plastic bag and shake until all the shrimps are coated with flour
- In a deep pot or pan, put-in the cooking oil and deep fry the shrimps until the shrimps floats
- Remove from the pot and place in a plate with napkin or paper towel to absorb the excess oil
- Serve hot with vinegar. Share and enjoy!
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