@ahmmed_isse1: Ustaad Khaliifa Macalinkii Macalimiinta 🔥. YouTube Kayga ayuu diyaar ku yahay . #ahmmed_isse #galbeedhotel #fankunool #fankunoolteam #foryoupage

Ahmmed Isse
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MURTII CADE~🧉✈️ :
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Oov wilka garanka madow baa naga qurxiyay 🥺
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@fos_wehliye🎀: Wiilka fananada modow wato codkiisa ayaa igu socdo yaa salaam magaciiso iso dheega plz wilkan
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These ultra-crispy tempura shrimp look like an expensive restaurant appetizer but are made with simple ingredients that fit a tight dorm budget! 💸✨ Ingredients: 1. The Seafood: Fresh large shrimp (heads, shells, and veins removed). 2. The Seasonings: A pinch of sea salt and a good crack of black pepper. 3. The Secret Crunch Batter: 45g of flour, 1 egg yolk, and 70g of ice-cold water. 4. The Coating Base: Extra plain flour for dusting. 5. The Sauce: Heinz Truffle Mayonnaise for that gourmet finish. 6. The Serving Base: Sliced or shredded cabbage. Steps:  1. Clean your shrimp, snip off the sharp tip of the tail, and make small, shallow cuts along the underside to flatten them so they stay perfectly straight when cooking.  2. Season the shrimp with a pinch of sea salt and black pepper, then let them marinate for about 15 minutes.  3. Whisk together the flour, egg yolk, and ice-cold water in a bowl until it forms a smooth, light liquid batter.  4. Drizzle a few spoonfuls of the plain batter directly into a pot of hot oil, letting them fry into golden, crispy little tempura flakes. Scoop them out and place them in a wide bowl.  5. Dust each marinated shrimp lightly in dry plain flour, dip it into the remaining liquid batter, and roll it generously in the fried tempura flakes to form a thick, textured crust.  6. Carefully drop the coated shrimp into the hot oil and fry over medium heat until they turn a beautiful, deep golden brown.  7. Arrange the crispy shrimp over a bed of shredded cabbage, squeeze a generous portion of Heinz Truffle Mayonnaise on the side, map a beautiful drizzle right over the top, and enjoy! #EasyRecipes #tempurashrimp #koreanfood #studentmeals #budgetmeals
These ultra-crispy tempura shrimp look like an expensive restaurant appetizer but are made with simple ingredients that fit a tight dorm budget! 💸✨ Ingredients: 1. The Seafood: Fresh large shrimp (heads, shells, and veins removed). 2. The Seasonings: A pinch of sea salt and a good crack of black pepper. 3. The Secret Crunch Batter: 45g of flour, 1 egg yolk, and 70g of ice-cold water. 4. The Coating Base: Extra plain flour for dusting. 5. The Sauce: Heinz Truffle Mayonnaise for that gourmet finish. 6. The Serving Base: Sliced or shredded cabbage. Steps: 1. Clean your shrimp, snip off the sharp tip of the tail, and make small, shallow cuts along the underside to flatten them so they stay perfectly straight when cooking. 2. Season the shrimp with a pinch of sea salt and black pepper, then let them marinate for about 15 minutes. 3. Whisk together the flour, egg yolk, and ice-cold water in a bowl until it forms a smooth, light liquid batter. 4. Drizzle a few spoonfuls of the plain batter directly into a pot of hot oil, letting them fry into golden, crispy little tempura flakes. Scoop them out and place them in a wide bowl. 5. Dust each marinated shrimp lightly in dry plain flour, dip it into the remaining liquid batter, and roll it generously in the fried tempura flakes to form a thick, textured crust. 6. Carefully drop the coated shrimp into the hot oil and fry over medium heat until they turn a beautiful, deep golden brown. 7. Arrange the crispy shrimp over a bed of shredded cabbage, squeeze a generous portion of Heinz Truffle Mayonnaise on the side, map a beautiful drizzle right over the top, and enjoy! #EasyRecipes #tempurashrimp #koreanfood #studentmeals #budgetmeals

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