Nilasing na Hipon


I’ve got this recipe from and made my own variation. Since I’ve cooked this in August I forgot the exact measurement of the ingredients I used. Anyway, here’ the original recipe from

What you need:
1 pound shrimp, head and shell on
¾ cup all purpose flour
¼ cup Shao Xing Cooking wine (I replaced this a different local wine)
¼ teaspoon ground black pepper
1½ teaspoons garlic salt
¼ teaspoon ground cayenne red pepper
3 tablespoons cornstarch
1½ cups cooking oil


  • Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
  • Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
  • Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
  • In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
  • Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
  • Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
  • Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
  • Remove the crispy nilasing na hipon from the cooking pot and place in a plate lined with paper towel.
  • Arrange in a serving plate and serve with spicy vinegar.

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