Nilasing na hipon (lit. "drunken shrimp"), is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is traditionally rice wine like basi or arrack like lambanog; but modern versions can use other types of alcohol, most commonly gin, beer, or white wine.
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