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    prawn crackers OU JIANG Crackers

    prawn crackers OU JIANG Crackers  (1 x 227 g)

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    Currently Unavailable
    Product Information
    • Flavour: PRAWN
    • Shelf Life: 36 Month
    • Chips Type: Crackers
    • Food Preference: Non-vegetarian
    • Quantity: 227 g
    Description
    Prawn crackling production process: cassava starch as the main raw material, with sugar, salt, MSG simmering and adding sea shrimp to mix and shape, after high temperature cooking to become the original embryo of columnar shrimp slices; low temperature refrigeration for 15 days, the slices are then baked to dry. A total of sixteen complex procedures such as drying, quality selection, weighing and packaging etc.
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    Product Details
    In The Box
    Pack of
    • 1
    Sales Package
    • 1 chips
    General
    Brand
    • prawn crackers
    Model Name
    • OU JIANG
    Quantity
    • 227 g
    Chips Type
    • Crackers
    Shelf Life
    • 36 Month
    Gourmet
    • Yes
    Organic
    • No
    Flavour
    • PRAWN
    Container Type
    • Box
    Calories Value
    • 105 cal
    Ingredients
    • Tapioca starch, wheat starch, sea shrimp, white sugar, edible salt, monosodium glutamate, food additives.
    Oil Used
    • YES
    Nutrient Content
    • Calories: Approximately 120 Total Fat: 5.1g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 0.6mg Sodium: 162mg Total Carbohydrates: 17g Dietary Fiber: 1.6g Sugars: 6.1g Protein: 2g
    Allergens Information
    • FISH
    Storage Instructions
    • Keep dry and out of direct sunlight.
    Usage Instructions
    • Cooking method: Pour edible oil into the pot, heat to about 220 degrees (start with high heat, watch the edible oil in the pot smoke slightly, and adjust to low heat), put the prawn crackling pieces in the pot (note Handle lightly), remove immediately after swelling, drain oil and serve.
    Manufacturing Process
    • Prawn crackling production process: cassava starch as the main raw material, with sugar, salt, MSG simmering and adding sea shrimp to mix and shape, after high temperature cooking to become the original embryo of columnar shrimp slices; low temperature refrigeration for 15 days, the slices are then baked to dry. A total of sixteen complex procedures such as drying, quality selection, weighing and packaging etc.
    Base Ingredient
    • PRAWN
    Additives
    • FOOD CLOURING
    Regional Speciality
    • NA
    Baked
    • No
    Food Preference
    • Non-vegetarian
    Packaging Type
    • Each
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