Pulutan Combo #2: Drunken Shrimp

If there is a very famous drunken master, there is also a so-famous Drunken Shrimp.

I got curious how to make Nilasing na Hipon (Drunken Shrimps). When we got home from Tagaytay, we passed by on the first Dampa in Manila (somewhere near Baclaran Church).

Aside from the pasalubongs we bought from Tagaytay and the plants I bought for my grandma, we went into the market and check the price of the shrimps (if its comparable with the price in Farmer's market-Cubao). We were looking for a live shrimps, and there was only one vendor who sells live shrimps. Although tired, we were so excited to try to cook this dish.

Ingredients
1/2 kilo     Shrimps, medium sized (preferrably live shrimps)
1/4 kilo     Flour
  2 cups     Rum, Wine, Vodka (we used Gin)
    2 pcs     Eggs

1.  Remove the rostrum and antenna of the shrimps using scissors.
2.  Wash the trimmed shrimps.
3.  Marinate the shrimps in wine/ rum/ gin for 30 minutes (I used Gin).
     Note: The shrimps might turn red, because they were drunk.. literally =))
5.  Beat the eggs and dip shrimps
6.  Add salt and pepper into the flour for seasoning
7.  Dredge in shrimp into flour.
8.  Heat oil in a pan
9.  Fry shrimps by batches until they turn golden yellow
10.  Remove the shrimps and drain on paper towels

For the deep, you will need:
1 cup   vinegar
1 pc    calamansi
2 pcs   garlic cloves, peeled, minced
1/2     onion, chopped
1 pc    chilly pepper


Note: You may use white wine instead of Gin, the gin has a very strong taste unlike Wine that is somehow subtle.