@keyplif: Super beautiful and practical wooden wall decorations.#pottedplants #flower #Decorations #tiktokshop #fyp

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keyplif
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Sunday 26 April 2026 15:53:36 GMT
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POV: you saw a crispy snack on TikTok and now you can’t stop thinking about it 😂 Made these Crispy Shrimp Tobiko Pockets with shrimp, corn, mayo, sriracha, and tobiko - crispy outside, creamy inside, and that little pop in every bite. (Ingredients Needed) Filling * Shrimp / prawns * Corn * Tobiko / flying fish roe * Mayonnaise * Sriracha Wrapper * Spring roll skin Coating Batter * 100g rice flour * 120g water * 1 egg For frying * Cooking oil (Steps) 1. Cook the shrimp first
Just cook them until they’re nicely done. Don’t overcook, or they may turn rubbery. 2. Make the creamy filling
In a bowl, add shrimp, corn, mayo, a little sriracha, and tobiko. 3. Mix until everything gets creamy
This is where it starts looking dangerous already - creamy, slightly spicy, and sweet from the corn. 4. Fill the spring roll skin
Place the filling in the middle. Don’t be too greedy with the filling, or it may burst later. 5. Fold into little pockets
Seal the edges with a bit of water so the filling stays inside. 6. Make the crispy coating
Mix 100g rice flour, 120g water, and 1 egg until smooth. 7. Dip the pockets in the batter
Give each pocket a light coat so it fries up extra crispy. 8. Fry low and slow
Fry on low to medium heat until golden brown. Don’t blast the heat, or the outside will turn dark too fast. 9. Let them rest, then bite in
Once crispy and golden, let them cool slightly. The outside should be crunchy, and the inside creamy with that little tobiko pop. Save this for your next snack craving 🦐✨ #RichCook #sgfoodie #foodtiktok #EasyRecipe #homecooking
POV: you saw a crispy snack on TikTok and now you can’t stop thinking about it 😂 Made these Crispy Shrimp Tobiko Pockets with shrimp, corn, mayo, sriracha, and tobiko - crispy outside, creamy inside, and that little pop in every bite. (Ingredients Needed) Filling * Shrimp / prawns * Corn * Tobiko / flying fish roe * Mayonnaise * Sriracha Wrapper * Spring roll skin Coating Batter * 100g rice flour * 120g water * 1 egg For frying * Cooking oil (Steps) 1. Cook the shrimp first
Just cook them until they’re nicely done. Don’t overcook, or they may turn rubbery. 2. Make the creamy filling
In a bowl, add shrimp, corn, mayo, a little sriracha, and tobiko. 3. Mix until everything gets creamy
This is where it starts looking dangerous already - creamy, slightly spicy, and sweet from the corn. 4. Fill the spring roll skin
Place the filling in the middle. Don’t be too greedy with the filling, or it may burst later. 5. Fold into little pockets
Seal the edges with a bit of water so the filling stays inside. 6. Make the crispy coating
Mix 100g rice flour, 120g water, and 1 egg until smooth. 7. Dip the pockets in the batter
Give each pocket a light coat so it fries up extra crispy. 8. Fry low and slow
Fry on low to medium heat until golden brown. Don’t blast the heat, or the outside will turn dark too fast. 9. Let them rest, then bite in
Once crispy and golden, let them cool slightly. The outside should be crunchy, and the inside creamy with that little tobiko pop. Save this for your next snack craving 🦐✨ #RichCook #sgfoodie #foodtiktok #EasyRecipe #homecooking

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