Wheat Flour 60.00%, Tapioca Starch 30.00%, Flavour Enhancer (INS621) 3.00%, Iodized Salt 2.50%, Raising Agent (INS450(i), INS500(ii)) 2.00%, Spices 2.00%, Citric Acid (INS330) 0.40%, Palm Oil (Non TBHQ) 0.10%
|Serving size: 2 tbsps (17g)||Percent Thai RDI*|
|Serving(s) per container: About 29|
|Energy from Fat||0kcal|
|*Percent Thai Recommended Daily Intakes for population over 6 years of age are based on a 2000kcal diet.|
Reference intake of an average adult (8400kJ/2000kcal)
Preparation and Storage
Preparation and Usage
1. Divided flour mix into 2 parts. Mix 1st part of flour with cool water, ratio 1 cup of flour mix with 1 cup of cool water.
2. Dip meat or vegetable into the 1st part mixture, coat it well. Then put them onto the 2nd part of flour, coat them evenly and shake off excess flour.
3. Deep fried in hot oil until golden brown. Place on the paper to remove excess oil.
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