Traditional Thai fish cakes made with fresh white fish, kaffir lime, red chilli, ginger and lemongrass served with sweet chilli dip
Ingredients: Fish Cake -fish, red curry paste (garlic, dried red chilli, lemongrass, shallot, salt, galangal, shrimp paste (shrimp, salt), kaffir lime peel, pepper), egg, fine beans, sugar, kaffir lime leaf, turmeric, paprika Sweet Chilli & Plum Dip - water, vinegar, sugar, red chilli, preserved plum
Allergen information see ingredients in bold. Contains: fish, crustaceans, egg
Gluten Free. Produced in a kitchen which handles allergens including peanuts and sesame
Nutritional Information: Typical Value per (100g) Energy 95 kcal (396 KJ), Fat 1.4g, Saturates 0.2g, Carbohydrate 2.9g, Sugars 2.8g, Protein 15g, Salt 1.6g
Reheat from frozen in the Microwave 900W. Remove from outer box. Cut the top off the pouch and cook in microwave for 1 minute 45 seconds. Remove from pouch onto serving plate. Serve along side the sweet chilli plum sauce.
Reheat from defrosted in the microwave (900W). Remove from outer box. Cut the top off the pouch and cook in microwave for 1 minute. Remove from pouch onto serving plate. Serve along side the sweet chilli plum sauce.
Cooking times are only a guide and times may vary.
Store in a freezer, use by best before date (shown on top label) Once defrosted use within 48 hours.