This Nilasing na Hipon recipe can be simply translated as “Drunken Shrimp” because the shrimps needs to be marinated in wine or liquor to complete the process of cooking. I added a little twist in this kind of recipe by putting Sprite instead of normal water. My family members consider this as one of their all time favorites, especially my kids.
Of course, this kind of shrimp dish is also a perfect appetizer for many beer drinkers out there.
Here is the procedure for Nilasing na Hipon with Sprite (Drunken Shrimp):
- I kilo Shrimp (head on)
- ½ cup Rum
- 1 cup of sprite
- 2 cups of Cooking Oil
- 1 cup of Cornstarch
- 1 cup of Flour
- Salt and Pepper to taste
For the spiced vinegar:
- 1 cup of Vinegar
- 1 large Onion (peeled and chopped finely)
- 1 tablespoon of Sugar
- 2 pieces of Chili
- For spiced vinegar:
In a small bowl, combine vinegar, onion, sugar and chili and stir properly until the sugar dissolved with the exact taste.
- For the cooking process:
By using a scissor, trim off the tendrils of the shrimps and wash them gently before drain well.
In a medium-sized mixing bowl, combine the shrimps, rum, sprite, salt, and pepper, then marinate for about an hour.
Afterwards, drain the shrimp and discard the liquid.
In another clean bowl, combine the flour and cornstarch. Next, dredge the shrimps in the mixture until fully coated and prepare for the final cooking process.
In a pot over medium heat, put the right amount of cooking oil. When heated properly. Deep fry the shrimps until become pinkish in color and with the exact crispiness.
Remove the oil by using paper towels after frying the shrimps.
When ready to serve, transfer in a platter and serve with the spiced vinegar.
Image credit: Kusinerong Pinoy