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.
Nilasing na Hipon Recipe
Ingredients
- 1 lb. shrimp
- 2 cups white wine
- 3 cups flour
- 1 tsp salt
- 1 tsp ground black pepper
- 3 cups cooking oil
Instructions
- 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!
marie says
i love to eat but i’m not expert in cooking.this helps me a lot to improve my talent in cooking.i love shrimps and crabs too!do you have any easy and convenient recipes for this stuff?hope you can help me!thanx!
lecs says
i particularly love shrimps. happy to see some recipes here. just wanna ask if there’s any other substitute for wine or liquor. my husband is a muslim. any form of alcohol is forbidden.
Panlasang Pinoy says
Lecs, I see where you are coming from. Nilasing na hipon can’t be called as such if no alcohol is involved. A better alternative is pineapple juice. You can marinade the shrimp in pineapple juice before frying. Now we need a name for that recipe 🙂
Hope this helps.
lecs says
thanks for the reply. il certainly try that 🙂
dang says
thank you very much to all the recipe’s you shared, this help me alot lalo na sa trabaho. My co-workers love to get together after work or during long week-end ginamit kong mga recipe mo for our potluck(bring your own baon). Just wondering, is your website in Philippines?
Ros says
i checked all all your recipes and it looks good and interesting… i hope so soon from your site… i’ll be as good as you are.
PG says
Thanks for posting this recipe. It’s shrimping season here in FL and I’ve been looking for shrimp recipes.
I tried doing this one and I couldn’t get the flour coating to stick to the shrimp. What is the technique in doing this?
This has always been my problem… be it with camaron rebusado, calamares, or any breaded/flour coated recipes.
Rheena says
Hi Vanjo,
I’m just wondering if you used medium sized shrimp. Sa Pinas kasi madaming maliliit na hipon, which i prefer to use sa nilasing na hipon. I haven’t tried yung malalaki…para kasing mas hard yung shell. Can you please advise…thanks!
Genny says
Hi, your site is really helping me. Thankyou! : )
christine joy says
yes! i love nilasing na hipon