Go Back
+ servings
Print Recipe
5 from 1 vote

Nilasing na Hipon

Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Servings: 3
Author: Vanjo Merano


  • 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!


Serving: 3g