Waitrose Asian fusion 6 red Thai spiced chicken parcels
£2.99 (£20.21 per kg)
6 fried minced chicken thigh and water chestnut pastry parcels with a tangy chilli and garlic dip.
|Typical values||per 100g||per parcel|
|- Saturates||1.8g||0.4 g|
|- polyunsaturated||2.3g||0.6 g|
|- Sugars||9.5g||2.3 g|
|Typical values as prepared. Contains 6 Servings|
Water, minced chicken thigh (16%), wheat flour, diced water chestnut, rapeseed oil, sugar, RED THAI CURRY PASTE (2%) (sunflower oil, tamarind, garlic pur�e, dried red chilli, shallot, galangal, lemon grass pur�e, ginger pur�e, ground coriander, kaffir lime peel, sugar, cumin, cardamom, coriander root, colour paprika extract, white pepper), diced garlic, FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), chopped red chillies, ginger pur�e, spring onion, concentrated lemon juice, potato starch, salt, coconut oil, red wine vinegar, cornflour, anchovy extract (fish), lemon juice, dried lime leaf, chopped coriander, rice vinegar, fermented soya bean, wheat
Chilli and garlic dip � Do not heat. If frozen, defrost by immersing the pot in warm water. Do not reheat once cooled.
Preheat oven. Remove all packaging and keep dip pot to one side. Spread parcels evenly on a baking tray and place in centre of oven until golden brown and piping hot. Remove from oven on tray and allow to stand for 1 minute before serving with dip. (Time 15 mins Oven: 200�C, Fan: 180�C, Gas: Gas Mark gas 6)
Preheat oven. Remove all packaging and keep dip pot to one side. Spread parcels evenly on a baking tray and place in centre of oven until golden brown and piping hot. Remove from oven on tray and allow to stand for 1 minute before serving with dip. (Time 18 mins Oven: 200�C, Fan: 180�C, Gas: Gas Mark gas 6)
Keep refrigerated below 5ºC. For use by date see front of pack. Freeze as soon after purchase as possible and within the use by date. Use within one month. Do not refreeze once defrosted.
|film||Plastic - Other||No|
|pot||Plastic - PP||No|
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