 _-_Philippines.jpg) Top: Nilasing na hipon withsawsawan (dipping sauce) Bottom: A variant of nilasing na hipon without batter | |
| Alternative names | Drunken shrimp, crispy fried drunken shrimp |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Serving temperature | Hot |
Nilasing na hipon (lit. "drunken shrimp") is aFilipino dish consisting of whole unshelledshrimp marinated in alcohol and various spices, usually coated inbatter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is traditionallyrice wine likebasi orarrack likelambanog; but modern versions can use other types of alcohol, most commonly gin, beer, or white wine.[1][2]
The dish is commonly anglicized asdrunken shrimp orcrispy fried drunken shrimp in the Philippines, but it is not related to theChinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered.[3][2][4]
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| Fish | |
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| Shellfish | |
| Other seafood | |
| Processed seafood | |
| Seafood dishes | |
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