Chef Edward HK Style Curry Fish Ball 港式咖喱鱼蛋
- This Hong Kong Style Curry Fish Ball is highly addictive due to its sponginess, a mild appetizing curry with a slightly higher salty taste that will make you hard to stop
- Super convenient to prepare by just heating up by soaking in boiling water.
- Frozen in Aluminum Foil Pack.
- 弹压爽口的炸鱼丸，淋上奶香浓浓的咖喱料汁， 让你吃了一粒再接一粒，吃不停口。
Please take note on Cooking Instruction:
- No Defrost Needed.
- Immerse whole packet into boiling water for 10-12minutes.
- Unpack and Ready to Serve.
- 无需解冻，不要撕开， 整包放进 烧水煮10-12分钟。
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