My Nilasing na Hipon Recipe

Nilasing na Hipon was always my favorite pulutan. This recipe is absolutely delicious. I've spent years perfecting this. My secret isn't just in the gin (though my Tito Rolly swears by using lambanog instead). It's in that perfect balance of technique and timing that creates the crispiest shell you'll love.

Here's what most people don't know: I use a flour-cornstarch combination that creates the crispy coating. I also have a double-coating method that makes them extra crunchy. Try it!

My Ingredients

For My Shrimp:

• 1 lb small shrimp, head-on (51/60 count)
• ½ cup gin or rum (I sometimes use lambanog!)
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon black pepper

For My Special Coating:

• ¾ cup all-purpose flour
• ¼ cup cornstarch (the secret ingredient!)
• Canola oil for deep frying

For My Spicy Sawsawan:

• ½ cup white vinegar
• 2 cloves garlic, minced
• 1 bird's eye chili, chopped
• Salt and pepper to taste

How I Make My Nilasing Na Hipon

1. Using scissors, I trim off the tendrils, wash the shrimp thoroughly, and drain well. Then I pat them completely dry with paper towels.
2. I then create my gin marinade. I combine gin (or lambanog when I can get it) with minced garlic, salt, and pepper in a large bowl. I add the prepared shrimp and marinate for exactly 30 minutes. No longer, as the alcohol can start "cooking" the shrimp.
3. I then prepare my coating. While the shrimp marinate, I whisk together the all-purpose flour, cornstarch, and remaining salt and pepper. For easier coating, I use my zip-lock bag trick. Just put the mixture and the drained shrimp in and shake gently.
4. I heat oil in my deep pan to exactly 350°F (175°C). I test the temperature by dropping a small amount of flour; it should sizzle immediately.
5. I fry the shrimp in small batches of 6-8 pieces for 2-3 minutes until golden brown, always maintaining that oil temperature between 350-375°F.
6. I remove them with a slotted spoon and drain on a wire rack, never paper towels. This keeps them crispy and prevents sogginess.
7. I will now make my sawsawan. While frying, I combine white vinegar, minced garlic, chopped bird's eye chili, salt, and pepper. I let this sit to allow the flavors to meld together perfectly.
8. I serve these hot with the spicy vinegar dip. They're at their absolute peak crispiness right after cooking. This is perfect for sharing with cold beer.
9. Enjoy your Nilasing na Hipon!

My Personal Tips

• I choose the freshest shrimp with bright, clear eyes and firm shells.
• Keep the shrimp heads on. They contain fat and flavor that make each bite yummy.
• My double-coating technique: coat, rest 2 minutes, then coat again for extra crunch.
• Never overcrowd the pan. This drops the temperature and ruins the texture.
• Make the sawsawan at least 30 minutes ahead to let flavors develop.
• Serve immediately for best crispiness.
• I eat the whole shrimp for the authentic experience.

Related

Looking for other recipes like this? Try these:

My Nilasing na Hipon Recipe

My nilasing na hipon is fresh shrimp marinated in gin with garlic, coated in flour-cornstarch mixture, and deep-fried until golden crispy.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course, Side Dish

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

For My Shrimp:

• 1 lb small shrimp head-on (51/60 count)
• ½ cup gin or rum (I sometimes use lambanog)
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon black pepper

For My Special Coating:

• ¾ cup all-purpose flour
• ¼ cup cornstarch (the secret ingredient)
• Canola oil for deep frying

For My Spicy Sawsawan:

• ½ cup white vinegar
• 2 cloves garlic minced
• 1 bird's eye chili chopped
• Salt and pepper to taste

Method

 

1. Using scissors, I trim off the tendrils, wash the shrimp thoroughly, and drain well. Then I pat them completely dry with paper towels.
2. I then create my gin marinade. I combine gin (or lambanog when I can get it) with minced garlic, salt, and pepper in a large bowl. I add the prepared shrimp and marinate for exactly 30 minutes. No longer, as the alcohol can start "cooking" the shrimp.
3. I then prepare my coating. While the shrimp marinate, I whisk together the all-purpose flour, cornstarch, and remaining salt and pepper. For easier coating, I use my zip-lock bag trick. Just put the mixture and the drained shrimp in and shake gently.
4. I heat oil in my deep pan to exactly 350°F (175°C). I test the temperature by dropping a small amount of flour; it should sizzle immediately.
5. I fry the shrimp in small batches of 6-8 pieces for 2-3 minutes until golden brown, always maintaining that oil temperature between 350-375°F.
6. I remove them with a slotted spoon and drain on a wire rack, never paper towels. This keeps them crispy and prevents sogginess.
7. I will now make my sawsawan. While frying, I combine white vinegar, minced garlic, chopped bird's eye chili, salt, and pepper. I let this sit to allow the flavors to meld together perfectly.
8. I serve these hot with the spicy vinegar dip. They're at their absolute peak crispiness right after cooking. This is perfect for sharing with cold beer.
9. Enjoy your Nilasing na Hipon!

Notes

• I choose the freshest shrimp with bright, clear eyes and firm shells.
• Keep the shrimp heads on. They contain fat and flavor that make each bite yummy.
• My double-coating technique: coat, rest 2 minutes, then coat again for extra crunch.
• Never overcrowd the pan. This drops the temperature and ruins the texture.
• Make the sawsawan at least 30 minutes ahead to let flavors develop.
• Serve immediately for best crispiness.
• I eat the whole shrimp for the authentic experience.

Tried this recipe?Let us know how it was!