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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Nilasing na Hipon

Nilasing na Hipon or  Drunken Shrimp is a crispy deep fried shrimp marinated in liquor. Liquor could be gin, wine, beer, brandy or whisky. This dish is good to serve as appetizer or pulutan and as a main or side dish.

RECIPE



Ingredients
  • 1 lb. medium size shrimp (cut sides halfway to devein and for easy peeling)
  • 1/2 cup beer or any liquor desired
  • 1/2 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup flour
  • 1 tablespoon cornstarch
  • 2 cups cooking oil
For Spiced Vinegar Dip
  • 1/2 cup vinegar
  • 3 cloves of garlic, minced fine
  • 1 small onion, diced
  • 1/2 teaspoon peppercorn, cracked
  • 2 tablespoon sweet chili sauce (optional)
  • 1 piece serrano chili or any, sliced thin
  • 1/2 teaspoon salt

Instructions
  • In a bowl combine all spiced ingredients dip and set aside.
  1. Using a deep bowl, combine beer, salt, and shrimp. Refrigerate and marinate for at least an hour. Drain shrimp and set aside.
  2. Place flour, cornstarch and ground pepper in a large covered container. Add shrimp in the container, cover then shake to coat the shrimp.
  3. Using a wok or a deep pan heat cooking oil over medium heat. Deep fry shrimp until it turns pink and crispy.
  4. Remove shrimp and place in a paper towel to drain excess cooking oil.
  5. Arrange in a serving plate and serve with the dipping sauce. Enjoy!

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