Nilasing na Hipon
Nilasing na Hipon·(nee-lah-sing nah hee-pon)
Pulutan: Friday Night Hangs & Cold Drinks
There is a distinct, intoxicating scent that defines a proper Filipino weekend: hot oil, frying garlic, and the sharp bite of spiced vinegar. Nilasing na Hipon—literally drunken shrimp—is the ultimate pulutan, a drinking snack born on coastal fishing boats and perfectly suited to the American weeknight. The secret is uncompromising: you must leave the heads and shells on. Bathed in cheap gin or crisp lager, then dredged in a blend of flour and cornstarch, the shells transform in the hot oil into a shatteringly crisp crust. It demands to be eaten with your hands, dunked in chili vinegar, and washed down with a very cold beer.
Before you start
Give the shrimp a haircut before washing.
Use kitchen shears to snip off the long tendrils (whiskers) protruding from the head. They will simply burn in the hot oil if left attached.
Ingredients
- small white shrimp1 lb
- gin or light lager beer1/2 cup
- garlic4 clove
- kosher salt1 1/2 tsp
- black pepper1 tsp
- cayenne pepper1/4 tsp
- all-purpose flour3/4 cup
- cornstarch1/4 cup
- canola oil1 qt
- cane vinegar1/2 cup
- garlic2 clove
- shallot1 small
- Thai bird's eye chilies3 small
- ginger1 med piece
- whole black peppercorns1/2 tsp
- sugar1/2 tsp
Method
- 01
Marinate the shrimp in alcohol, garlic, salt, and pepper for exactly thirty minutes.
Toss the trimmed, whole shrimp in a bowl with the gin or beer, minced garlic, kosher salt, and black pepper. Do not let them sit for more than an hour, as the alcohol will begin to chemically cook the meat and turn it mushy.
- 02
Mix the spiced vinegar dipping sauce and let it sit.
While the shrimp marinate, combine the cane vinegar, smashed garlic, sliced shallot, chilies, ginger, whole peppercorns, and sugar in a small bowl. Letting it sit allows the volatile oils to extract and infuse the vinegar.
- 03
Vigorously shake the drained shrimp in a bag with the flour, cornstarch, and cayenne.
Discard the marinade liquid and drain the shrimp thoroughly. Combine the flour, cornstarch, and cayenne in a large resealable plastic bag, drop in the shrimp, seal with some trapped air to create a balloon, and shake for 15 seconds until every shrimp is uniformly dusted. The cornstarch is non-negotiable for a crisp, rather than doughy, shell.
- 04
Fry the shrimp in batches in 350°F canola oil for about two minutes per side.
Heat about two inches of oil in a heavy-bottomed pot or Dutch oven. Carefully drop the shrimp in one by one to avoid crowding the pan. They are ready when they float to the surface, the shells turn a vibrant orange-red, and the coating is rigid and golden.
- 05
Drain on a wire rack and serve immediately alongside the spiced vinegar.
Paper towels will steam the crust from underneath, so use a wire cooling rack if you have one. Eat them hot, entirely whole, with your hands.
Notes
Do not peel the shrimp.
The shells provide the necessary structural integrity for the batter to cling to. When deep-fried at the right temperature, the chitin breaks down into a shatteringly crisp texture akin to potato chips. Removing the shell ruins the dish.
From Cook Filipino in America.