Tasty hot fish cakes can be served with a sweet-sour dipping sauce. Serve on sticks or with cocktail forks. Or, if you want to be authentically Thai, in a little plastic bag.
Fish Paste (Protein of Thread-fin Bream (Nemipterus spp.) and Purple - Spotted Bigeye (Priacanthus tayenus) caught in Indian Ocean/Pacific Ocean, FAO: 57/71 (71.00%), Water, Curry Paste (Chili, Lemongrass, Garlic, Pepper, Curcuma, Galingale, Shallot), Vegetable (Citrus, Long Bean). Sugar, Potato Starch, Vegetable Oil(Soybean, Pal, Coconut), Salt, Flavour Enhancer (Monosodium Glutamate (E 621)),Sweetener: Sorbitol (E 420),Stabilizer (E450iii, E451i)
Country of Origin
-18 Degree C