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Young's jumbo whole scampi 220g

£6.00 (£27.28 per kg)

Quantity:

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Product Summary

Clusters of whole scampi in breadcrumbs with added water

Ingredients

Scampi (41%) (Crustacean), Wheat Flour ^Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Water, Rapeseed Oil, Wheat Starch, Rice Flour, Wheat Gluten, Potato Starch, Modified Maize Starch, Yeast, Salt, Raising Agents: Diphosphates, Sodium Bicarbonate, Dextrose, White Pepper

Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold

Nutrition

Typical values Per 100g (as sold) Per 110g serving (oven baked)
Energy 926kJ 975 kJ
Energy 221kcal 233 kcal
Protein 9g 9.5 g
Carbohydrate 25g 27.1 g
Of which
- Sugars 2g 1.1 g
Fat 9g 9.2 g
Of which
- Saturates 0.8g 1.0 g
Fibre 1.1g 1.5 g
Sodium 0.47g 0.49 g
Salt 1.2g 1.2 g

Guideline Daily Amount (GDA)

Cooking Instructions

General
Our Jumbo Whole Scampi is at it's best oven baked straight from your freezer. Ensure food is piping hot throughout before serving. All appliances vary, this instruction is a guideline only.

Oven Cook

From Frozen
220�C/425�F/Gas Mark 7.Pre-heat the oven and a baking tray. Remove all packaging. Place scampi onto the baking tray in the top of the oven. Cook for approximately 15 minutes. For fan assisted ovens reduce the temperature/time according to the manufacturer's handbook.

Grill

From Frozen
Medium/high heat.Pre-heat the grill. Remove all packaging. Place scampi into the base of the grill pan and cook for approximately 12 minutes, turning occassionally.

Deep Fry

From Frozen
180�C.Pre-heat the oil. Remove all packaging. Gently lower the product into the hot oil. Cook for approximately 4 minutes.

Recycling

Component Material Recyclable
Bag Plastic No

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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