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

1 lb shrimp, head on
1/2 cup whiskey
1 tbsp salt
1 tsp pepper
1 cup all-purpose flour
vegetable oil

Trim tendrils of shrimps with scissors. Wash and drain.
In a bowl, combine shrimp, whiskey, salt and pepper. Marinate shrimp for around 30-45 minutes.
Drain.
Put flour in a bowl and toss marinated shrimp, coating evenly.
Heat oil in pan. Deep-fry shrimp until crispy.
Drain on paper towels. Serve with spicy vinegar dip.

TIPS:
1) The original recipe as posted in the July 2007 edition of Celebrity Recipes magazine called for rum. I used whiskey as that is all I have at home. I’ve tried red wine in this recipe and with great outcome.
2) I used medium-sized shrimps here but I think the smaller variety will result to more “crunch”.
3) Try crablets as a variation for shrimp.