Chefs’ Selections Superior Scampi (10 x 454g) Chefs’ Selections Superior Scampi (10 x 454g) Chefs’ Selections Superior Scampi (10 x 454g)
  • Chefs’ Selections Superior Scampi (10 x 454g)
  • Chefs’ Selections Superior Scampi (10 x 454g)
  • Chefs’ Selections Superior Scampi (10 x 454g)

Chefs' Selections

Chefs’ Selections Superior Scampi (10 x 454g)

10488
Sweet wholetails of langoustine coated with a light and crispy crumb coating. Serve with chips, crushed peas and a wedge of lemon, a menu favourite.
  • Each case contains 10 bags
  • Each bag weighs approx. 454g
  • Caught in the North East Atlantic Ocean
Where To Buy
  • Ingredients

    Scampi Tails (CRUSTACEANS) (35%),Wheat Flour(WHEAT Flour,Calcium Carbonate,Iron,Niacin,Thiamin),WHEAT Flour,Water,Salt,Maize Flour,Raising Agents(Disodium Diphosphate ,Sodium Hydrogen Carbonate),Yeast, Stabiliser(Sodium Tripolyphosphate).
  • Dietary and Allergens

    • Allergens:
    • Contains:
    • Cereals Containing Gluten
    • Crustaceans
    • May Contain:
    • No allergens
    • Dietary & Lifestyle
    • Suitable for Lactose-Free Diets
  • Storage Instructions

    This product will keep for 2-3 days if kept in the ice making compartment of a refrigerator. The maximum recommended storage times for star marked compartments are: * 1 week ** 1 month *** 3 months **** 3 months from Date of Purchase or Best Before End if earlier Store @ -18˚C (0˚F) or below For Food Freezers use within 3 months Do not Refreeze once thawed
  • Nutrition

    • Carbohydrates per 100g: 20.19 g
    • Carbohydrates (that sugars) per 100g: 2.73 g
    • Fat per 100g: 0.58 g
    • Fat (that saturates) per 100g: 0.2 g
    • Fibre per 100g: 1 g
    • Kcal per 100g: 122 kcal
    • Kj per 100g: 518 kJ
    • Protein per 100g: 8.55 g
    • Salt per 100g: 1.8 g
  • Directions for Use

    For Best results deep fry straight from frozen. Deep Fry: Carefully place the Scampi into Hot Oil or Fat (180˚ C /370˚F) and fry for 3-4 minutes. This is a raw product and must be thoroughly cooked throughout to a minimum temp of 75˚C for 30 seconds.