HAND WRAPPED PRAWN WONTON SOUP. CONTAINED IN A 145 GRAM BOWL. INGREDIENTS INCLUDE : PRAWN WONTON ,(WATER, PRAWN (CRUSTACEANS), WHEAT FLOUR, SESAME OIL, TAPIOCA STARCH, MODIFIED TAPIOCA STARCH, SUGAR, ACIDITY REGULATOR (SODIUM CARBONATE), WHEAT GLUTEN, SALT, WHITE PEPPER); SOUP (WATER, SALT, SUGAR, MALTODEXTRIN, GARLIC, SPRING ONIONS, FLAVOUR ENHANCERS (DISODIUM INOSINATE, DISODIUM GUANYLATE), ONION, DEFATTED SOYA FLOUR, ANTI CAKING AGENT (SILICON DIOXIDE), SOYA BEAN, PALM OIL, WHEAT FLOUR, SOYA FLOUR.

CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING:- GENERAL INTERPRETATIVE RULES (GIR)S GIR 1 HAS BEEN USED TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1902; PASTA, WHETHER OR NOT COOKED OR STUFFED (WITH MEAT OR OTHER SUBSTANCES) OR OTHERWISE PREPARED, SUCH AS SPAGHETTI, MACARONI, NOODLES, LASAGNE, GNOCCHI, RAVIOLI, CANNELLONI; COUSCOUS, WHETHER OR NOT PREPARED. GIR 5B HAS BEEN USED TO IDENTIFY THE TYPE OF PACKAGING. GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 190220: STUFFED PASTA, WHETHER OR NOT COOKED OR OTHERWISE PREPARED CN CODE 19022010: CONTAINING MORE THAN 20% BY WEIGHT OF FISH, CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES TARIC CODE1902201090: OTHER THAN CONTAINING RICE. ALSO CLASSIFIED IN ACCORDANCE WITH: CHAPTER 21, NOTE 1(E) CHAPTER 19, NOTE 1(A) WCO AMENDMENT TO THE COMPENDIUM OF CLASSIFICATION OPINIONS TAKEN AT THE 49TH SESSION IN MARCH 2012 RELATING TO HEADING 1902.20