Shrimp is a portion of excellent comfort food for Filipinos. It is part of their option where they feel rich even for just a serving. Filipinos love to cook food in different ways. They fry, put it in the dressing, make it the soup meat, and even make another dish out of it.
One of their significant discovery is the Drunken Shrimp. Well, to start it up, you will not get drunk if you eat dishes like this. The delicious flavors will surely shock you.
We share the same excitement as you about making dishes like this. Worry no more. The wait is over. Let us join hands in showing you Filipino fantastic seafood dishes, the nilasing na hipon!
What is Nilasing na Hipon?
Nilasing na Hipon is fried shrimp cooked in wine or gin. This process of making the seafood in wine guarantees a beautiful flavor that does not make you drunk. The moment the heat touches the alcoholic beverage, it loses its alcohol content but gives the liquor's unique taste.
In this sense, it adds a different hint of sweetness and aroma to a menu like this. In making dishes like this, you let the shells intact with the shrimp. But you can devein it to your liking. In addition, you can play with the batter that you are going to coat it with.
For example, the basic batter is composed of cornstarch, ground pepper, and salt. Although these three are the basic holy grail of a batter, you can add extra spices like turmeric, onion chives, or even cinnamon and cumin. It depends on what spice you would like on this menu.
What is great about it is that shrimp goes well together with all of the spices present on Earth. Elevate the original menu with all the herbs that you know. It will not transform into a unique technical dish. It will just give birth to an impressive depth of flavor to the old menu.
Ways to Cook Drunken Hipon Recipes
Since this is easy to make, what you will think of is how you can cook it. For sure, you will analyze your kitchen if you can cook it right there right now. So to spare you from the brainstorming, here are the ways that you can cook this recipe.
Cooking on a Stovetop
Of course, since every Filipino has this at home, it is not that hard to cook in this type of tool. Here, start by heating the oil in a pan in medium heat. Once the heat is hot, drop the marinated and batter-coated shrimps.
Make sure to drop them in hot oil. If not, it will splatter too much. Also, lower the heat after 5 mins. To make sure that it will not be too hot for the next batch.
Oven-fried recipes says it all.
This kitchen tool is perfect for those who do not have the luxury of time to fry them on a stove. All you got to do is prep the time and temperature of the oven. Preheating the oven will give you a fantastic crisp for this recipe.
In addition, you can also cook in small batches since an oven tray holds more shrimp than frying it on a stovetop. You can oven-fry it directly to the oven tray, or you can cover the tray with foil first, then grease it with butter. Once you put the shrimp in position, drizzle olive oil on top for extra moisture. But rest assured that it will still be crispy after.
Once it is done, you can still let it sit inside to lock in the heat. But it will be more amazing to take it out and let it rest at room temperature. This is because room temperature even made recipes like this even crispier.
Airfryer recipes in just a click
The COVID-19 global pandemic resulted in the emergence of a new normal that we did not even expect. It says a lot of lockdowns and restrictions. One of them is the popularity of air fryers. Yes, it helps a lot in cooking. Given that requires minimal supervision, less oil, and fast preparation time. It is like a reply to a lot of home cooks who are asking for kitchen help. All you got to do is put this recipe in the barrel, set the time and temperature, and you are okay to go.
Be mindful that before you put this recipe inside, grease it with butter to promote an even tastier flavor.
If you think that frying is only meant for metal and steel cooking tools, well, you are missing a lot in the kitchen world. Even Filipino clay pots are a good frying tool. Plus, it is beautiful to deep fry here because of its unique shape.
The Filipino flavors that will come out will surely amaze you. The smoky flavor and the earthy ambiance will attack your nostrils and your tastebuds.
Just set your equipment to saute for an instant pot since it does not have the deep fry function. If you aim to have a little of that beautiful dressing, this cooking equipment is perfect for you as this will not completely dry the recipe components.
Plus, you can also go away the moment you put it inside. It will cook on its own and stop on its own as well. In addition, you can seal off the heat until it is time for the recipe's serving time.
Other Delicious Variants and Recipes
We know that this Filipino recipe right now is good in its original form. But there is still more to it than we know. Try out some of its fantastic Filipino variants for you to enjoy.
Sweet and sour Nilasing na Hipon
Are you in search of a unique dressing to pair this recipe with? Then partner it with a sweet and sour sauce. All you need to do is cook it the original way. Then cook the sweet and sour dressing separately. You can serve it as a dib or submerge the entire recipe/menu into the sweet and sour dressing.
Nilasing na Hipon with Chili garlic
Now, if you are craving that recipe that has a kick when you eat it, try this kind of variant. Again, it is easy to make this recipe. What you need to perform is to cook the recipe the usual way. You can add the chili garlic sauce at the end of the recipe's cook time. Or you can serve it as a dipping sauce.
Did you know that there are lots of types of shrimps available? But before you dig into them species by species, let us focus on the difference between saltwater and freshwater species.
Shrimp is when it is from saltwater, and Prawn is when it is from freshwater. Usually, the Prawns are much meatier and more extensive than the Shrimps. In addition, they can both live to cold and warm temperatures or transfer from it from time to time.
If you dive into this recipe, make sure that you clean the shrimp very well. Also, you can try cutting off the legs but do not remove the shells entirely- this is where the crunch is from.
- Also, you must mark August to December in your calendars. August up to December is the calendar season of prawns. Here, you will get meaty shrimps throughout. The luscious meat of the shrimps will surely match this menu. In addition, the luscious meat always attracts most of the free advertisements that you receive in your email. Moreover, a menu that includes prawns is more often available during December.
- From June to July, there will be more frozen prawns as it is the season for them to breed. Also, that June to July season will be there room to grow to a luscious size.
- In addition, if you want to make your dish tastier, you can go to herbeauty.com as a reference. Try this one as a free example. Herbeauty.com offers a lot of topics to discuss. If you come along to their website, you can see issues about relationships and fashion.
- Herbeauty.com inserts clickable articles from a new window to a new window of herbeauty.com to discover. Her beauty also inserts topics about travel and travel itinerary, which is such a fantastic click.
- You can also add this menu to a salad. The green leafy vegetable of the salad will surely match the crispness and meaty delight of this menu.
Avoid adding too much wine as it will affect the recipe's taste. Also, you should cook the recipe in low heat to ensure that the flavors of the wine will sip in up to its meat, not just on the shells. If you cook it in high heat, there is a big possibility that the shells would crumple stick to the meat, which is not satisfying if you are aiming for crispy recipes.
Also, you might want to avoid using frozen prawns like what you saw in an advertisement or spam on your email. These email advertisements are misleading, and this is not matching to this menu. Also, in reply to people who hoard many frozen products, this is something not extraordinary to keep in stock.
Best Serve With
What is perfect on Filipino recipes like this is a beautiful pair to enjoy it with. Please take a look at our Filipino recipes selected partners.
Chicken Sisig - sometimes fried recipes are perfect for similar dry recipes as well. Especially as pulutan. Chicken Sisig will surely add an immense level of flavor to our recipes. For fried dishes, chicken is a priority. Also, Chicken Sisig holds a different level of taste that is only present on chicken meat. Chicken is a way to go.
Sinigang na Bangus sa Bayabas - fried recipes always call for a soup to slurp with it. And Sinigang na Bangus sa Bayabas is perfect for it. Sinigang na Bangus sa Bayabas has that unique sour taste that will match the saltiness and crispness of our menu. In addition, Sinigang na Bangus sa Bayabas will offset the oily texture of the flavor of this dish. So, make sure to have this Sinigang soup alongside this menu.
Fish Cake - Korean Fish cake is a beautiful favorite. As a combination, it will be amazing.
Ice Cold Beer - Now here is the perfect partner. Fried recipes are always compatible with beverages like this.
The Filipino fried recipes are something to look forward to. It is the pinnacle of every fried recipes in the world. In addition, you can play with its flavors as well. Moreover, recipes of the same kind are often cooked for bonding in inuman sessions and the likes.
We hope that this inspires you to elevate how you cook your prawn recipes until our next fried recipes adventure. If you want to suggest something about this menu, you can always email us.
For more delicious recipe, visit Eat Like Pinoy!
Best Nilasing Na Hipon Recipe
- ½ kg Shrimp deveined and cleaned
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 cup Flour
- ½ cup Gin
- ½ cup Corn Starch
- 2 cups Oil
- 4 cloves Garlic minced
- Season shrimp with ½ teaspoon salt, ½ teaspoon ground black pepper, gin, and garlic. Set aside for 30 minutes.
- After 30 minutes, drain and set aside the shrimp.
- Heat oil in a pan, and combine flour, salt, ground black pepper, and corn starch for coating.
- Roll each shrimp onto the flour mixture. Fry the shrimp until golden brown.
- Serve hot and enjoy!