Ingredients
1 pound shrimp head and shell on
3/4 cup all purpose flour
1/4 cup Shao Xing Cooking wine
1/4 teaspoon ground black pepper
1 1/2 teaspoons garlic salt
1/4 teaspoon ground cayenne red pepper
3 tablespoons cornstarch
1 1/2 cups cooking oil
Instructions
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 hippo from the cooking pot and place in a plate lined with paper towel.
Arrange in a serving plate and serve with spicy vinegar.
