Ingredients with Measurements:
- 1 kilogram of shrimp, peeled and deveined
- 1 liter of buko juice (young coconut water)
- 1 cup of gin
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Tongs or slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the shrimp, buko juice, and gin. Mix well and let it marinate for at least 30 minutes.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. Using tongs or a slotted spoon, remove the shrimp from the marinade and add them to the skillet. Reserve the marinade.
4. Cook the shrimp until they turn pink and are cooked through, about 3-5 minutes.
5. Pour the reserved marinade into the skillet and bring it to a boil. Let it simmer for 5-7 minutes, or until the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250 per serving
- Fat: 8g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Instead of gin, you can use white wine or rice wine vinegar.
- If you don't have buko juice, you can use coconut water or chicken broth.
Variations:
- You can add vegetables like bell peppers, carrots, or green beans to the dish.
- You can also use other seafood like squid or mussels instead of shrimp.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Don't overcook the shrimp as they can become tough and rubbery.
- If the sauce is too thin, you can add a cornstarch slurry to thicken it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply heat the shrimp and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the dish in a large platter or bowl, garnished with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
- Ensaladang talong (Filipino eggplant salad)
Troubleshooting advice:
- If the sauce is too thick, you can add a bit of water or chicken broth to thin it out.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Nilasing na hipon is a popular Filipino dish that translates to "drunken shrimp." It is typically made with shrimp marinated in alcohol, usually gin or wine, and then cooked in a savory sauce.
Flavor profiles:
- The dish has a sweet and savory flavor from the buko juice and onions, with a slight kick from the gin.
Serving suggestions:
- Serve the dish family-style in the center of the table, with steamed rice and other Filipino dishes.
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Region: Philippine