Nilasing Na Hipon (Shrimp Smothered in Beer). This Crispy Nilasing na Hipon recipe is another variation of the popular shrimp pulutan dish. This version is crispier and tastier because I used cooking wine as the marinade. Nilasing na Hipon (sometimes called crispy fried drunken shrimp) is a popular dish in the Philippines.
A must on Sunday drinking session get togethers. Let's Eat Pinoy is all about. Nilasing na hipon or drunken shrimps is actually battered fried shrimps and marinated with Worcestershire Sauce, red chili, salt with a mixture To cook nilasing na hipon; Remove whiskers of shrimps. You can cook Nilasing Na Hipon (Shrimp Smothered in Beer) using 13 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Nilasing Na Hipon (Shrimp Smothered in Beer)
- Prepare 2 of garlic bulbs.
- You need 4 of onion, chopped.
- You need 1/3 of ginger chopped.
- You need 1 of kilogram shrimps.
- You need 2 tbsp of butter.
- Prepare 1 1/2 cup of cajun seasoning (extra paprika for extra spice).
- Prepare 3 1/2 cup of tomato paste.
- Prepare 4 tbsp of honey (the darker the better).
- Prepare 2 of salt.
- Prepare 3 cup of beer.
- Prepare 5 pinch of ground black pepper.
- It's 1 1/2 cup of basil leaves. chopped ( you can buy dried versions of this ).
- Prepare 2 1/2 tbsp of cornstarch.
Marinate shrimps in salt, pepper, garlic, Lea & Perrins Worcestershire Sauce, gin or beer. Nilasing na hipon (lit. "drunken shrimp"), is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. Nilasing na Hipon recipe is a dish for beer parties and is commonly sold in eateries and by some sidewalk vendors in the Philippines.
Nilasing Na Hipon (Shrimp Smothered in Beer) step by step
- Marinate the shrimps with the cajun seasoning. And set aside for 1-3 hours or more. (Make sure to get the legs and the head out before marinating the shrimps).
- For the sauce, blend the garlic, onion and ginger into a paste..
- Sauté the garlic, onion and ginger paste until golden brown (around 5 mins).
- Add the tomato paste and cook for atleast 5-10 mins..
- Add pepper and salt gradually to each step of cooking the sauce.
- Add the beer and cook leave it for atleast 5 mins..
- Add the honey and the basil leaves and mix gradually..
- Mix the cornstarch with some water and mix it to the sauce. And leave it cooking on very low heat..
- For the shrimps, fry the shrimps with butter for 3- 5 mins.
- Put the shrimps in a serving plate and pour the sauce over the shrimps..
You don't have to worry that you'd get intoxicated with the shrimp as the wine used for the marinade will just evaporate during. Nilasing na Hipon marinated in gin and deep-fried to golden perfection are the perfect beer match. Crispy and tasty, these drunken shrimp are seriously addictive. Nilasing na hipon is a delicious crispy shrimp dish marinated in a cooking wine. Know here how to prepare and cook In this particular nilasing na hipon recipe, Shaoxing wine is used, though beer, brandy, or vodka can also be used.