Using scissors, I trim off the tendrils, wash the shrimp thoroughly, and drain well. Then I pat them completely dry with paper towels.

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.

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.

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.

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.

I remove them with a slotted spoon and drain on a wire rack, never paper towels. This keeps them crispy and prevents sogginess.

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.

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.

Enjoy your Nilasing na Hipon!