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PRAWN AND MANGETOUT GYOZA (STEAMED DUMPLINGS) WITH A PONZU DIP. GYOZA INGREDIENTS : TIGER PRAWNS 37%, SUI MAI PASTRY 36%, CABBAGE, MANDETOUT 5%, ONIONS, CHINESE CHIVES, GINGER, WHITE WINE, SWEET CHILLIES, SALT, SESAME OIL, SUGAR, SOYA SAUCE, GROUND BLACK PEPPER. GYOZA IS STEAMED AT 100 DEGREES C FOR 210 SECONDS, THEN HOTPLATED FOR A BROWN EFFECT ON ONE SIDE BEFORE FREEZING.

COOKED AND FROZEN SHRIMP WONTONS IN SOUP, CONTAINED IN A 145 GRAM BOWL. CONTAINS 5 SHRIMP WONTONS WEIGHING A MINIMUM OF 85 GRAMMES AND A SOUP WEIGHING A MINIMUM OF 60 GRAMMES. THE PERCENTAGE OF SHRIMP IN THE WHOLE PRODUCT IS 27.08%. THE SHRIMPS ARE OF THE SPECIES PANNAEUS VANNAMEI. THE PRODUCT REQUIRES MICROWAVE COOKING BFORE BEING CONSUMED.

DUCK LIVER PARFAIT ROLL INGREDIENTS: DUCK LIVER MOUSSE , DUCK LEAN LIVER , DUCK FAT , WATER , MILK POWDER , PORTO , SALT , WHEAT FLOUR , COLOURING AGENTS: E120, E150a , PEPPER , SCHALLOTS , SUGAR , MILK PROTEIN,LACTOSE , DETROSE , ANTIOXYDANT: SODIUM ERTHORBATE , PRESEVATIVE: SODIUM NITRITE , SPICES . DÉCOR: COATING DUCK FAT, COATING EMULSIFIER: E-471, COATING: COLORING AGENT (E161b)

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.

PRAWN SIU MAI SELECTION, PACKAGED WITHIN A TRAY WITH FILM LID WITHIN A CARDBOARD SLEEVE.