Origin: Vietnam
Origin: Vietnam
Origin: Vietnam
Supplier: Fresh vegetable, frozen meats, spices, fruits, flowers, rice, coco products, indian pulses, nuts & kernels, chicken eggs, safety matches and spirulina powder, seafoods, dried fish, dried seafood, shellfish, fish eggs, fish maw, fishmeal, abalone, anchovy, barracuda , base fish, carp fish, catfish, fresh clams, crabs, crayfish, croaker fish, cuttlefish, fresh eel, emperor, fish fillets, grouper fish, fresh hake fish, hilsa , katla fish , king , lobsters, mackerel. mahi mahi , mullet fish, octopus, oysters, pomphrey fish, prawns, ribbon, rohu fish, sail fish, salmon fish, sardine, scallops, sea cucumber, seashells, seaweed, seer fish, shrimps, snails, snapper, sole fish, squid, 1121 basmati rice, ajwa dates, almonds, amaranth seeds, anbara dates, aniseeds, apple, banana, orange, mango, grape, apricot, Arabian dates, asafoetida, avocado, banana, barley, basmati rice, bay leaf, beans, beet sugar, berries, betel nut, black cardamom, blackberry, blueberry, nuts, broken rice
"DRIED PRAWNS - 200gm Retail Packs" Ingredient Dried Prawns,Common Salt Cooking Instructions: Only to be consumed cooked or fried. Fried Dryfish Sambol: Cut dried ï??sh into �¾ inch strips, rinse in cold water, deep fry the drieï??sh pieces until crispy and golden, Stir-fry shredded onions, curry leaves and chili pieces using medium heat. Mix in the fried ï??sh. Dryfish Curry: Cut dried ï??sh into �¾ inch strips, rinse in hot water. Add ï??sh pieces, onions, green chili, tomato, chili powder, turmeric, curry powder and curry leaves into pan. For 100g of ï??sh add 250ml of coconut milk and cook for 20 minutes on medium heat. Storage Instructions : Store under dry conditions
Origin: Vietnam
Origin: Vietnam
Origin: Vietnam
Origin: Vietnam
