Go Back
Nilasing na Hipon
Print Recipe

How to Cook Nilasing na Hipon (Drunken Shrimps)

Nilasing na hipon is a crispy and flavorful Filipino dish where shrimp are marinated in a spiced alcohol-infused mixture, battered, and deep-fried to golden perfection.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: drunken shrimps, Filipino recipe, nilasing na hipon, shrimp recipe
Servings: 4 servings
Calories: 351kcal
Author: Manny

Ingredients

  • 1/2 kilo small shrimps washed
  • 1/2 cup gin or beer
  • 1 1/2 tbsp salt
  • 2 pcs chopped red chili optional
  • 1/2 tsp pepper
  • 3/4 cup cornstarch
  • 3 Tbsps garlic minced
  • 3 Tbsps all-purpose flour
  • 2 Tbsps Lea & Perrins Worcestershire Sauce
  • cooking oil for deep frying

Instructions

How to cook Nilasing na Hipon

  • Remove whiskers of shrimps.
  • Marinate shrimps in salt, pepper, garlic, Lea & Perrins Worcestershire Sauce, gin or beer and chili for about 30 minutes.
  • Drain. Combine flour and cornstarch and toss in marinated shrimps.
  • Deep fry in hot oil until golden brown. Serve hot. Serves 6.

Notes

Cooking Tips:

Use Fresh Shrimp for the Best Flavor

Fresh shrimp are the heart of this dish, so make sure to choose ones that are firm, glossy, and smell faintly of the sea. Fresh shrimp not only have a naturally sweet flavor but also hold up better during marination and frying. If fresh isn’t available, frozen shrimp work as a substitute—just thaw them properly and pat them dry before marinating.

Let the Shrimp Marinate for Maximum Flavor

Allow the shrimp to marinate for at least 30 minutes to ensure the spices, Worcestershire sauce, and gin or beer penetrate both the shell and the meat. This step enhances the flavor and tenderizes the shrimp, making each bite more delicious. Avoid over-marinating, as the alcohol might overpower the natural sweetness of the shrimp.

Use the Right Oil Temperature for Perfect Crispiness

The oil should be hot enough to immediately sizzle when you drop the shrimp in—around 350°F (175°C) is ideal. Cooking at the right temperature ensures the batter crisps up beautifully without absorbing excess oil. Fry the shrimp in small batches to prevent the oil temperature from dropping, which can result in greasy, unevenly cooked shrimp.