Made with smooth and flavorsome fish paste, delicately wrapped in superior bean curd skin. Your steamboat all-time favorite.
Fish Meat, Bean Curd (Non-GMO Soybean), Modified Tapioca Starch (E1412), Onion, Palm Oil, Sugar, Monosodium Glutamate (E621), Salt, Garlic, Sago Starch, Humectant [Diphosphate (E450), Triphosphate (E451)], Egg White Powder, White Pepper Powder. Contains thickener and humectant as permitted food conditioner and Monosodium Glutamate as permitted flavour enhancer.
Contains: Fish, Soy, Egg.
Serving suggestions: Thaw for 30 to 60 minutes before cook.
·Steamboat: Boil in 100°C hot soup for 1 to 2 minutes.
·Deep fried: Deep fry at 170°C to 180°C until crispy golden brown.
·Stir fried: Stir fry with other delicacies (vegetables, seafood, noodle or rice).
Storage: Keep frozen at or below -18°C, color and quality will be affected if repeatedly thawed and refrozen.