Nilasing na Hipon
Crispy Fried Drunken Shrimp are the ultimate appetizer! Marinated in liquor, floured, and deep-fried to golden perfection, these nilasing na hipon are crunchy, tasty, and seriously addictive.
Servings: 4 Servings
- 1 pound small shrimp, head-on (51/60 count)
- 1/2 cup Gin or Rum
- 4 cloves garlic, peeled and minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 3/4 cup flour
- 1/4 cup corn starch
- canola oil
With scissors, trim off tendrils of shrimp. Wash and drain well.
In a bowl, combine shrimp, gin, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Marinate for about 30 minutes. Drain well and discard liquid.
In a bowl, combine flour, cornstarch, the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Dredge shrimp in the mixture until fully coated.
In a wide pan over medium heat, heat about 2 inches of oil. Add shrimp individually and deep-fry until golden and crisp.
With a slotted spoon, remove from oil and drain on a wire rack set over a baking sheet. Serve immediately with spicy vinegar, if desired.
- Marinate for no more than an hour as the shrimp will begin to cook off in the alcohol. Drain well and pat dry.
- To make coating easier and quicker, place the shrimp and the seasoned flour in a resealable plastic bag. Seal the bag and give it a few shakes until the shrimp are evenly and fully coated.
Calories: 276kcal | Carbohydrates: 20g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2045mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5.6mg | Calcium: 173mg | Iron: 3.6mg