CHICKEN DIM SUM 500G
CHEESE CORN TRIANGLES 500G
CHICKEN SEEKH KABAB 500G
INGREDIENTS OF CHICKEN DIM SUM
Chicken, Flour, Refined Flour, Onion, Coriander, White Pepper, Egg
COOKING INSTRUCTION OF CHICKEN DIM SUM
Steam the Dim Sums for about 15 min in a steamer. Remove all the packaging. Place onto a Microwavable Plate, and heat on the full power for 2 min(800W). Puncture the top sealing sheet with 5 or 6 holes before microwave. Heat Oil upto 180ºC and deep fry the dim sums till they are golden brown.
ALLERGENS OF CHICKEN DIM SUM
Wheat and Egg.
Cheddar Cheese (32%), Spring Roll Sheet, Corn, Mozzarella, Maida, Oregano, Salt, Chilli Flakes
COOKING INSTRUCTION OF CHEESE CORN TRIANGLES
Do not defrost. Heat oil upto 175ºC. Lower the temperature and deep fry till golden brown. Serve with tomato ketchup or your favorite dip.
ALLERGENS OF CHEESE CORN TRIANGLES
Cheddar Cheese, Wheat, Corn and Mozzarella
INGREDIENTS OF CHICKEN SEEKH KABAB
Chicken Breast (65%), Chicken Skin, Water, Soya, Onion, Garlic, Green Chilli, Cornflour, Salt, Coriander, Ginger, Seasoning, STPP, Ascorbic Acid, Sodium Nitrate.
Tawa fry the thawed Seekh Kababs with a tablespoonful of oil. Turn frequently until they are evenly cooked and golden brown. Or you can microwave them 2-3 minutes with your microwave on the 'high' setting Serve with sliced onions and mint chutney.
ALLERGENS OF CHICKEN SEEKH KABAB
Soya, Garlic and Corn.