Nilasing na Hipon (Drunken Shrimp)

Nilasing na Hipon (Drunken Shrimp)

• 1 pound shrimp, head on
• ½ cup rum
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup flour
• 1 tablespoon corn starch
• 2 cups oil

For Spiced Vinegar

• 1 cup vinegar
• ½ small red onion, peeled and diced
• 2 to 3 cloves garlic, peeled and minced

Thai chili pepper, minced

• 4 to 5 peppercorns, cracked
• ½ teaspoon salt

Cooking Instructions:

1. With scissors, trim off tendrils of shrimp. Wash and drain well.
2. In a bowl, combine shrimp, rum, salt and pepper and marinate for about 1 hour. Drain shrimp and discard liquid.
3. In a bowl, combine flour and cornstarch. Dredge shrimp in mixture until fully coated.
4. In a pot over medium heat, heat oil. Deep-fry shrimp until pink and crisp. With a slotted spoon, remove from oil and drain on paper towels. Serve with spiced vinegar.

For the Spiced Vinegar

1. In a bowl, combine vinegar, onions, garlic, chili pepper, pepper corn and salt.

source :  kawaling Pinoy