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@jusbouye08: #tiktoksenegal🇸🇳 @🇸🇳mryana🇲🇱 @fatou_ndiaye_sn @Mame bousso❤️-sn🇸🇳

23juin👸💃🥹❤️🎂
23juin👸💃🥹❤️🎂
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Region: SN
Tuesday 15 July 2025 16:03:40 GMT
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Comments

mousita1623
Møussita💨☠️ :
Une video pour moi my besty 🥰🥰
2025-07-15 16:20:19
1
halil7535
IBRAHIMA :
💗💗💗
2025-07-15 16:07:11
0
nabousaliou152
nabousaliou :
🥰🥰🥰
2025-07-15 16:14:19
0
onana8908
ONANA JR⚽️🧤 :
❤️❤️❤️
2025-07-15 16:29:43
0
mouhamed2993
MOMO :
tu es naturelle machallah
2025-07-15 16:31:26
0
yelli.gueye
yelli gueye :
🥰🥰🥰
2025-07-15 16:43:07
0
demiss815
demiss :
bb un vidéo pour moi svp bb stp je t'aime fort
2025-07-15 17:47:59
0
salioumoseriignes
salioumoseriignesaliou🇺🇸 :
🥰🥰🥰
2025-07-16 06:45:10
0
maman.diagne
MAMAN DIAGNE !❄️ :
🥰🥰🥰
2025-07-16 19:17:28
0
bouba.bou.zarr.zar
Bouba bou zarr zarr :
❤️
2025-07-17 20:17:10
0
mouhamed.fall2098
real madrid seul ☑ :
🤩
2025-07-18 02:36:30
0
To see more videos from user @jusbouye08, please go to the Tikwm homepage.

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Unlimited coconut shrimp anyone? 🍤🍤🍤 ➡️ Recipe: Coconut Shrimp with Creamy Mayo Sauce Serves: 4-5 * 1 1/2 lb shrimp, peeled and deveined with tail-on (16/20 or largest size you can find) * 1/2 tsp kosher salt * 1/4 tsp garlic powder * 1/4 tsp black pepper * 1/4 tsp baking soda * Frying oil, I use peanut Dry ingredients— * 2 cups panko breadcrumbs * 1 1/2 cup unsweetened shredded coconut * 1 cup flour (for coating) Wet Batter— * 1 cup all-purpose flour * 3/4 cup cold water * 1/2 tsp kosher salt * 1/4 tsp baking soda * 1/4 tsp black pepper * 1/4 tsp paprika Dipping sauce— * 3 tbsp kewpie mayo * 1 tbsp sriracha or to taste * 1/2 tbsp rice vinegar 1. Peel and devein shrimp, leaving the tail on. Butterfly shrimp by cutting through the area used to devein and splitting the shrimp in half about 95% through. The shrimp should still be in one piece and almost oval-shaped. 2. Season shrimp with salt, garlic powder, black pepper, and baking soda. Mix well and set aside. 3. In a bowl, combine 2 cups of all purpose flour and 1 1/2 cups of unsweetened, shredded coconut. Use your fingers to break up any large shreds of coconut. Set aside. 4. In another bowl, combine all purpose, flour, cold water, salt, baking soda, black pepper, and paprika. Mix well. 5. Lay out dredging station with the seasoned shrimp in one bowl, one bowl of all purpose flour (1 cup), one bowl for the wet batter and lastly, one bowl for the dry batter. 6. Take one seasoned shrimp then dip it into the plain all purpose flour and shake off any excess. Drench the shrimp in the wet batter then shake off any excess. Followed by coating the shrimp in the flour and coconut dry batter. Use your fingers to really pack the shrimp with the dry ingredients. Continue until all of the shrimp are coated. 7. Preheat oil to 350°F and fry the shrimp for 4-5 mins or until it is golden and crispy. Serve as is or with mayo sauce or sweet and sour sauce. Enjoy! * Dipping sauce: combine kewpie mayo, Sriracha, and a splash of rice vinegar and mix well. * Note: freeze leftover battered shrimp and fry from frozen. #coconutshrimp #coconut #shrimp ##shrimprecipe #Recipe #recipes #EasyRecipe #fry #foodblogger
Unlimited coconut shrimp anyone? 🍤🍤🍤 ➡️ Recipe: Coconut Shrimp with Creamy Mayo Sauce Serves: 4-5 * 1 1/2 lb shrimp, peeled and deveined with tail-on (16/20 or largest size you can find) * 1/2 tsp kosher salt * 1/4 tsp garlic powder * 1/4 tsp black pepper * 1/4 tsp baking soda * Frying oil, I use peanut Dry ingredients— * 2 cups panko breadcrumbs * 1 1/2 cup unsweetened shredded coconut * 1 cup flour (for coating) Wet Batter— * 1 cup all-purpose flour * 3/4 cup cold water * 1/2 tsp kosher salt * 1/4 tsp baking soda * 1/4 tsp black pepper * 1/4 tsp paprika Dipping sauce— * 3 tbsp kewpie mayo * 1 tbsp sriracha or to taste * 1/2 tbsp rice vinegar 1. Peel and devein shrimp, leaving the tail on. Butterfly shrimp by cutting through the area used to devein and splitting the shrimp in half about 95% through. The shrimp should still be in one piece and almost oval-shaped. 2. Season shrimp with salt, garlic powder, black pepper, and baking soda. Mix well and set aside. 3. In a bowl, combine 2 cups of all purpose flour and 1 1/2 cups of unsweetened, shredded coconut. Use your fingers to break up any large shreds of coconut. Set aside. 4. In another bowl, combine all purpose, flour, cold water, salt, baking soda, black pepper, and paprika. Mix well. 5. Lay out dredging station with the seasoned shrimp in one bowl, one bowl of all purpose flour (1 cup), one bowl for the wet batter and lastly, one bowl for the dry batter. 6. Take one seasoned shrimp then dip it into the plain all purpose flour and shake off any excess. Drench the shrimp in the wet batter then shake off any excess. Followed by coating the shrimp in the flour and coconut dry batter. Use your fingers to really pack the shrimp with the dry ingredients. Continue until all of the shrimp are coated. 7. Preheat oil to 350°F and fry the shrimp for 4-5 mins or until it is golden and crispy. Serve as is or with mayo sauce or sweet and sour sauce. Enjoy! * Dipping sauce: combine kewpie mayo, Sriracha, and a splash of rice vinegar and mix well. * Note: freeze leftover battered shrimp and fry from frozen. #coconutshrimp #coconut #shrimp ##shrimprecipe #Recipe #recipes #EasyRecipe #fry #foodblogger

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