CB Cuttlefish Ball W Squid Ink
CB Cuttlefish Ball W Squid Ink 8PCS (160G/PKT)
Surimi, Potato modifled starch, Corn starch, Cuttlefish, Sugar, Palm Oil, Salt, Garlic, White powder, Egg white powder, Soya protein Isolate, Flavor enhancer
• Keep can closed with plastic lid after use.
• Avoid prolonged storage in excessive temperatures.
• Use contents within 9 weeks of opening.
• Do not use if foil security seal is damaged or missing.
• Boil in 100°c hot soup for approximately 1-2 minutes.
• Reheat for 2 minutes.
3. Deep Frying
• Deep fry in 180°c until golden brown.
• Steam for approximately 5-8 minutes.
5. Stir Fry
• Stir fry with other delicacies (vegetables, seafood, noodles or rice).
17 in stock