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.
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, wheatAllergy Advice
|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
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)
|film||Plastic - Other||No|
|pot||Plastic - PP||No|
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