@cassiediary3: #fyp #dancechallenge

Cassiediary👱🏼‍♀️

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Monday 22 June 2026 17:11:12 GMT

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RetrOo 🫵🏻❌ :

Cassiediary

2026-06-29 18:19:04

0

พี่ไทยใหญ่อยู่เชียงใหม่/รักได้ :

2026-06-29 15:35:51

0

พี่ไทยใหญ่อยู่เชียงใหม่/รักได้ :

2026-06-29 15:35:48

0

Pedro :

You possess a truly stunning feminine beauty. Your personality, delicate features, and striking presence make you the most beautiful of all. It's something that naturally draws attention.

2026-07-08 10:29:36

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คน ขี้เหล้า :

☺️☺️😃😃

2026-06-29 12:12:29

0

เจ้าสัวน้อย 650🇹🇭 :

🥰

2026-06-29 14:10:58

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Day 18 | 30 days of 30 minute dinners 😋 Such a delicious recipe it deserves an upgrade from appetiser to the main event!! Enjoy 😄 Chris x BANG BANG SHRIMP | Serves 4 INGREDIENTS ➡️SAUCE: 120g / 1/2 cup full-fat Mayo 60g / 1/4 cup Sweet Chilli Sauce 2 tbsp Sriracha 1 tsp Soy Sauce, optional* ➡️SHRIMP/PRAWNS: 330g / 12oz Raw Jumbo King Prawns/Shrimp 40g / 1/4 cup EACH: Plain Flour, Cornflour (Cornstarch in US) 1 tsp EACH: Paprika, Mild Chilli Powder, Salt 1/2 tsp EACH: Garlic Powder, Onion Powder, Black Pepper 300ml / 1 1/4 cups Buttermilk, or as needed** 1 Egg 100g / 1 1/2 cups Panko Breadcrumbs 120ml / 1/2 cup Veg Oil, or more as needed METHOD 1️⃣Combine the sauce ingredients in a small bowl. Taste for preference and adjust quantities if desired. Pat the prawns dry to remove excess moisture. 2️⃣In a large mixing bowl whisk the flour, cornflour and all of the seasoning besides 1/2 tsp salt and 1/4 tsp pepper. In a large shallow dish next to the bowl combine the Panko with the leftover salt and pepper. 3️⃣Add the prawns to the large bowl of flour and toss to coat, then shake and remove, leaving the excess flour in the bowl. Whisk in the egg and enough buttermilk to create a thick(ish) batter. I find different brands of buttermilk have different consistencies so use your best judgement. It should be able to comfortably coat the back of a spoon, but not so thick it's sludgy and firm to mix. 4️⃣Use one hand to take a prawn and coat it in the batter (hold it by the tail), give it a shake then add to the Panko. Use your other hand to coat it in the breadcrumbs, then place it on a tray. Repeat with the remaining prawns. 5️⃣Add enough oil to comfortably coat the base of a heavy-bottom pan and place it over medium-high heat. Once the oil hits 180C/350F (a crumb should rapidly sizzle) add half of the prawns (don't overcrowd the pan). Cook for around 3 minutes, turning once halfway, or until golden, crisp and cooked through the centre. Remove and place on a wire rack above the tray, then repeat. They won't take long so just be vigilant they don't overcook. 6️⃣For the tacos I toss thinly shredded cabbage with a good squeeze of lime juice (work to taste) then add to warmed or lightly charred small tortillas with avocado, prawns, sauce and a pinch of coriander/cilantro (optional) *I’ll sometimes add soy sauce to add a salty flavour (it also pairs with the other Asian-inspired ingredients). It is optional though. **You'll find buttermilk in most supermarkets. I find they're often different consistencies, meaning you'll need slightly different amounts to make the batter. For reference, I get mine from Sainsbury's and use the whole 300ml pot to make the batter.

Day 18 | 30 days of 30 minute dinners 😋 Such a delicious recipe it deserves an upgrade from appetiser to the main event!! Enjoy 😄 Chris x BANG BANG SHRIMP | Serves 4 INGREDIENTS ➡️SAUCE: 120g / 1/2 cup full-fat Mayo 60g / 1/4 cup Sweet Chilli Sauce 2 tbsp Sriracha 1 tsp Soy Sauce, optional* ➡️SHRIMP/PRAWNS: 330g / 12oz Raw Jumbo King Prawns/Shrimp 40g / 1/4 cup EACH: Plain Flour, Cornflour (Cornstarch in US) 1 tsp EACH: Paprika, Mild Chilli Powder, Salt 1/2 tsp EACH: Garlic Powder, Onion Powder, Black Pepper 300ml / 1 1/4 cups Buttermilk, or as needed** 1 Egg 100g / 1 1/2 cups Panko Breadcrumbs 120ml / 1/2 cup Veg Oil, or more as needed METHOD 1️⃣Combine the sauce ingredients in a small bowl. Taste for preference and adjust quantities if desired. Pat the prawns dry to remove excess moisture. 2️⃣In a large mixing bowl whisk the flour, cornflour and all of the seasoning besides 1/2 tsp salt and 1/4 tsp pepper. In a large shallow dish next to the bowl combine the Panko with the leftover salt and pepper. 3️⃣Add the prawns to the large bowl of flour and toss to coat, then shake and remove, leaving the excess flour in the bowl. Whisk in the egg and enough buttermilk to create a thick(ish) batter. I find different brands of buttermilk have different consistencies so use your best judgement. It should be able to comfortably coat the back of a spoon, but not so thick it's sludgy and firm to mix. 4️⃣Use one hand to take a prawn and coat it in the batter (hold it by the tail), give it a shake then add to the Panko. Use your other hand to coat it in the breadcrumbs, then place it on a tray. Repeat with the remaining prawns. 5️⃣Add enough oil to comfortably coat the base of a heavy-bottom pan and place it over medium-high heat. Once the oil hits 180C/350F (a crumb should rapidly sizzle) add half of the prawns (don't overcrowd the pan). Cook for around 3 minutes, turning once halfway, or until golden, crisp and cooked through the centre. Remove and place on a wire rack above the tray, then repeat. They won't take long so just be vigilant they don't overcook. 6️⃣For the tacos I toss thinly shredded cabbage with a good squeeze of lime juice (work to taste) then add to warmed or lightly charred small tortillas with avocado, prawns, sauce and a pinch of coriander/cilantro (optional) *I’ll sometimes add soy sauce to add a salty flavour (it also pairs with the other Asian-inspired ingredients). It is optional though. **You'll find buttermilk in most supermarkets. I find they're often different consistencies, meaning you'll need slightly different amounts to make the batter. For reference, I get mine from Sainsbury's and use the whole 300ml pot to make the batter.

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