Nilasing na Hipon

Nilasing na Hipon, is a dish made of shrimp marinated in gin and crispy fried, serve in a spicy vinegar garlic dip. As far as I can remember liquor is usually used for this dish is Ginebra Gin, locally coined stainless, bilog, quatro cantos ect. It is usually cooked as pulutan. The dish has now evolved into several versions using all kinds of liquor. The recipe call for any type gin but any type of liquor like brandy, whisky, beer and even wine can be used but of course the end result defends on what type of liquor used. Goog luck.

Ingredients:

1/2 kilo medium size shrimp
1/2 cup gin
1 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Wash and drain shrimps thoroughly. Cut whiskers and horn of each shrimp, keep the shell on. Using a sharp knife or a pair of scissor slit a long cut at the back through the shell and into the shrimp meat including the head and remove the intestine of each shrimp. Place the shrimp in a container with lid pour the gin toss and replace lid, chill in the refrigerator and let marinate for 20 to 30 minutes. Discard gin marinade and let drain in a colander, keep aside. In a large bowl mix cornstarch and a dash of salt and pepper to taste. Toss marinated shrimp into the cornstarch mixture until uniformly coated, keep aside. In a deep frying pan deep fry at high heat shrimp in batches for 1 to 2 minutes or until shells are crispy, drain excess oil in kitchen paper towels. Serve with vinegar with garlic and chili dip.

See other shrimp recipe:

Crispy Garlic Prawns
Halabos na Hipon
Jumping Salad
Shrimp Cocktail
Ukoy, Shrimp Fritter
Guinataang Hipon
Guinataang Hipon Tabang