Nilasing na Hipon (Drunken Shrimp)
No worries…there is not enough alcohol in the dish to result to wild dancing on tables or non-stop singing of “don’t you wish your girlfriend is hot like me”!
Makes 4 Servings
Ingredients
1 lb shrimp, head on
1/2 cup whiskey or gin
1 tbsp salt
1 tsp pepper
1 cup all-purpose flour
vegetable oil
Procedure
Trim tendrils of shrimps with scissors. Wash and drain.
In a bowl, combine shrimp, whiskey (or gin), salt and pepper. Marinate shrimps for about 30 minutes and then drain well. Toss and dredge marinated shrimp in flour to coat evenly.
In a pan, heat oil over medium-high heat. In batches and without overcrowding pan, deep-fry flour-coated shrimps until crispy. Remove with a slotted spoon and drain on paper towels. Serve with spicy vinegar dip.
Spicy Vinegar Dip
1 cup white vinegar
3 to 4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/8 tsp freshly-ground pepper
1/4 tsp salt
Combine ingredients and allow flavors to marry for a few minutes before using.
Fish and Seafood Recipes in The CookMobile Archive:
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Wow! I love shrimp. Nilasing na hipon — the best!
This is a great website, filled with useful resources.
Glad I visited. Can’t wait to try out your recipes.
Have fun at San Diego!
These look simple and delicious. I have never cooked with these kind of shrimp – have never been “brave” enough… the unfamiliar? But, I made a deep fried shrimp with 1/2 soda water 1/2 rice flour tempura type batter that is deadly… but I peel the shrimp first. As you don’t – how do you eat these? (Call me silly – but I do realy want to know)
Valerie
Wow, shrimps and whisky?! Sounds like my kinda dish! Looks absolutely delicious!
Hi Valerie.
How I would eat them? Are you sure you want to know? Ha ha ha. I’d like to say I peel them and remove the head but the real deal is, I dip them in the vinegar and eat them in 2 or 3 bites head and all.
I could eat them prawns, heads, shell and all — looks yummy!