Nilasing na Hipon—shrimp marinated in gin and deep-fried until golden—make an irresistible beer-time snack. Crispy, flavorful, and slightly sweet, these drunken shrimp are seriously addictive.
I first posted a version of these crispy fried drunken shrimp in 2013 using larger head-on shrimp because smaller ones were hard to find. The result was delicious, but smaller shrimp are preferable—they crisp up better and are more enjoyable to eat.
On the last day of a recent trip to the Philippines, an aunt brought home some suahe from the wet market—perfectly sized shrimp for this recipe. I couldn’t wait to cook them, even as I hurried to pack for the trip home. The shrimp turned out golden, crunchy, sweet, and full of flavor. They’re irresistible when dipped in spicy vinegar.
Ingredient notes
- Shrimp – Use small, head-on shrimp (51/60 count) for the best crispness and bite.
- Liquor – Traditional nilasing na hipon uses local lambanog, but gin, rum, beer, brandy, or even wine work well.
- Aromatics – Minced garlic and freshly cracked pepper added to the liquor give extra flavor during marination.
- Flour and cornstarch – A blend of flour and cornstarch yields a light, crisp coating.
- Seasonings – Salt and pepper are essential. You can also experiment with garlic powder, paprika, cayenne, or dried herbs.
- Oil – Choose a neutral oil with a high smoke point such as canola, peanut, safflower, grapeseed, or avocado oil.
Cooking tips
- Marinate no longer than an hour. Alcohol begins to “cook” the shrimp, and excessive marinating will change the texture. Drain and pat dry before coating.
- To coat shrimp quickly and evenly, place them with the seasoned flour mixture in a resealable plastic bag, seal, and shake until fully coated.
- Fry in enough oil so the shrimp can move freely and brown evenly. Heat oil to 350–375°F (175–190°C). Don’t overcrowd the pan; fry in batches if needed.
- Drain fried shrimp on a wire rack set over a baking sheet to keep them crisp and avoid soggy bottoms.
How to serve and store
- Serve these crunchy drunken shrimp as an appetizer with cold beer or your favorite drink. They’re also excellent as a main with steamed rice and spicy vinegar or a dipping sauce of your choice.
- Fried shrimp are best eaten immediately while they’re still crisp. If you need to hold them briefly, keep them on a wire rack in a warm oven (about 200°F/95°C) to retain crunch.
Nilasing na Hipon
Crispy Fried Drunken Shrimp are a crunchy, flavorful appetizer. Marinated in liquor, dredged in a flour-cornstarch mixture, and deep-fried until golden, these nilasing na hipon are addictive.
Prep Time: 10 mins
Cook Time: 10 mins
Marinating: 30 mins
Total Time: 50 mins
Author: Lalaine Manalo
Course: Appetizer
4 Servings
Ingredients
- 1 pound small shrimp, head-on (51/60 count)
- 1/2 cup gin or rum
- 4 cloves garlic, peeled and minced
- 2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 3/4 cup flour
- 1/4 cup cornstarch
- Canola or other neutral oil for frying
Instructions
- Trim any tendrils from the shrimp with scissors, then wash and drain well.
- In a bowl, combine shrimp, gin, minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Marinate about 30 minutes. Drain completely and discard the liquid.
- In another bowl, mix flour, cornstarch, the remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge the drained shrimp in the mixture until fully coated.
- Heat about 2 inches of oil in a wide pan over medium heat to 350–375°F (175–190°C). Add shrimp a few at a time and deep-fry until golden and crisp.
- Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet to drain. Serve immediately with spicy vinegar or your preferred dipping sauce.
Notes
- Do not marinate longer than an hour; alcohol will begin to alter the shrimp’s texture. Pat shrimp dry before coating.
- To speed up coating, place shrimp and seasoned flour in a resealable bag, seal, and shake until evenly coated.
Video
Nutrition Information
Calories: 276 kcal, Carbohydrates: 20 g, Protein: 26 g, Fat: 2 g