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你是不是故意对我这么好？不怕我上瘾吗？
or
Wagasa Yakiniku | Bukit Jalil
A cozy Japanese BBQ spot in Bukit Jalil that totally impressed me — great cuts, calming vibe, and top-notch service.
My Favourites:
Wagyu Platter – rich marbling, tender and juicy. Each slice practically melts in your mouth.
Skirt Steak (Harami) – flavorful and satisfying, with just the right chewiness.
If you‘re into quality yakiniku without the fuss, this spot’s worth a visit.
High-quality meats
Relaxed dining vibe
Attentive service
Already thinking about going back. Who’s in?
#WagashiYakiniku #BukitJalilFood #JapaneseBBQ #YakinikuKL #KLFoodieFinds你是不是故意对我这么好？不怕我上瘾吗？ ❤️ or 🤍 📍Wagasa Yakiniku | Bukit Jalil ✨ A cozy Japanese BBQ spot in Bukit Jalil that totally impressed me — great cuts, calming vibe, and top-notch service. 🍖 My Favourites: Wagyu Platter – rich marbling, tender and juicy. Each slice practically melts in your mouth. Skirt Steak (Harami) – flavorful and satisfying, with just the right chewiness. 📌 If you‘re into quality yakiniku without the fuss, this spot’s worth a visit. ✅ High-quality meats ✅ Relaxed dining vibe ✅ Attentive service Already thinking about going back. Who’s in? 😋 #WagashiYakiniku #BukitJalilFood #JapaneseBBQ #YakinikuKL #KLFoodieFinds
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Coconut Shrimp
Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce
Ingredients:
1 pound large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
2 large eggs
2/3 cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil, for frying
For the Dipping Sauce:
1/3 cup sweet chili sauce
1 tablespoon orange marmalade
1 teaspoon rice vinegar
Directions:
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
In a small bowl, mix flour, garlic powder, paprika, salt, and pepper.
In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut.
Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere.
Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan.
Transfer to a paper towel-lined plate to drain.
For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl.
Serve the crispy coconut shrimp hot with the dipping sauce on the side.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 330 kcal | Servings: 4 servings
#coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood
Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!Coconut Shrimp Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce Ingredients: 1 pound large shrimp, peeled and deveined, tails on 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon paprika Salt and black pepper, to taste 2 large eggs 2/3 cup panko breadcrumbs 1 cup sweetened shredded coconut Vegetable oil, for frying For the Dipping Sauce: 1/3 cup sweet chili sauce 1 tablespoon orange marmalade 1 teaspoon rice vinegar Directions: Pat the shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut. Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere. Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain. For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl. Serve the crispy coconut shrimp hot with the dipping sauce on the side. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 4 servings #coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!
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