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COUNTRY/PLACE OF ORIGIN
Malaysia
PREPARATION
- Cook From Frozen
- 1. Boil in 98℃-100℃ hot soup for 5-6 minutes.
- 2. Deep fry in preheated oil at 170℃-175℃ for 4-5 minutes or until crispy golden brown.
STORAGE INFORMATION
Keep frozen at or below -18°C, colour and quality will be affected if repeatedly thawed and refrozen.
INGREDIENTS
Whiteleg Shrimp (30%), Fish Meat, Bean Curd (24%), Water, Thickener [Modified Tapioca Starch (Ins 1414/ E1414)], Sugar, Salt, Sago Starch, Flavour Enhancer [Monosodium Glutamate (Ins 621/ E621)], Humectant [Tetrasodium Diphosphate (Ins 450Iii/ E450Iii), Pentasodium Triphosphate (Ins 451I/ E451I)], Sesame Oil.