HK Curry Fish Ball & Pork Crunch

Ingredients:

Curry (wheat flour, non hydrogenated palm oil, curry powder (fenugreek, turmeric, coriander, mustard, cumin, chillies, fennel, ginger, black pepper, garlic, sulphites), flavour enhancer monosodium glutamate, salt, sugar, potato granules (dehydrated potato, antioxidant E304, emulsifier E471, stabiliser E450, sodium metabi sulphite E223) ; curry powder (ground chilli, ground cumin, ground coriander, ground turmeric, ground paprika) ; oyster sauce (water, sugar, salt, fructose syrup, modified tapioca, starch(E1442) ; citric acid(E330) ; monsodium glutamate(E621) ; oyster extract(molluscs) ; ammonia caramel(E150c) ; chu hou paste(water, soybean, salt, wheat flour (gluten) ; sesame oil, sesame paste, garlic, sugar, flavor enhancer(E621), preservative(E211), thickener(E415)) ; sugar, monsodium glutamate(E621) ; fish ball (fish meat, tapioca starch, palm oil, salt, monosodium glutamate(E621) ; sugar, egg albumin) ; pork rind

Allergens:

molluscs, sesame, gluten, mustard, fish, sulphur dioxide, egg 

Heating Instruction:

1. Defrost in a fridge for 12 hours. Place the food in a microwave to heat up to 75°C                                                        (for a optimal quality, reheat 4 times and 2mins interval (total 8mins)
2. Boil it thoroughly in a pot till 75°C