GLUTINOUS RICE FILLED WITH SCALLOPS, MUSHROOMS AND DRIED SHRIMPS WRAPPED IN A LOTUS LEAF.
1. General. Do not defrost.
2. For best results lightly spray surface of steamer with oil. Steam over boiling water for 10 minutes.
Keep refrigerated below -18°C.
Allergens can be found in the ingredients list
Contains Crustaceans, Contains Eggs, May Contain Nuts, May Contain Peanuts, Contains Sesame, Contains Wheat
Allergy Advice: For allergens see highlighted ingredients
Prawn (Crustacean) (46%), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Sesame Seeds, Spring Onion, Ginger Purée, Pasteurised Free Range Egg, Sugar, Salt, Toasted Sesame Seed Oil, Yeast, Spirit Vinegar, Wheat Gluten, Emulsifiers Mono- and Diglycerides of Fatty Acids and Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Palm Oil, Flour Treatment Agent Ascorbic Acid, Palm Fat
May Contain Nuts
May Contain Peanuts
Contains Sesame Seeds
|Typical Values||As Prepared Per 100g||As Prepared Per Serve|
|of which saturates||1.8g||0.7g|
|of which sugars||3.2g||1.2g|
|This pack contains 4 servings|
Glutinous Rice in Lotus Leaf
Traditionally eaten during Dragon Boat Festival, these parcels of goodness became so popular they are now served at every good Yum Cha restaurant. At Chan’s we stir fry our glutinous rice with fresh scallops and shiitake mushrooms before wrapping them in a lotus leaf. When the dumpling is steamed, the aroma of the lotus leaf is infused into the rice giving it a unique subtle fragrance.