Half of a pack (101g**)
- Energy805kJ 192kcal10%
- Fat7.2g10%
- Saturates0.8g4%
- Sugars0.2g0%
- Salt1.3g22%
of the reference intake*
Typical values per 100g: Energy 797kJ / 190kcal
Product Description
- Clusters of wholetail scampi (Nephrops norvegicus) with added water, in a gluten free crispy coating.
- Wholetail scampi with added water in a gluten free coating.
- Pack size: 220g
Information
Ingredients
INGREDIENTS: Scampi (Crustacean) (49%), Water, Rice Flour, Rapeseed Oil, Maize Flour, Preservative (Sodium Triphosphate), Gram Flour, Cornflour, Potato Starch, Salt, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Dextrose, Pepper, Stabiliser (Xanthan Gum).
Allergy Information
- For allergens, see ingredients in bold.
Storage
Keep frozen at -18°C or cooler. Important: If food has thawed, do not refreeze.
Cooking Instructions
Oven from frozen
Instructions: Temperature: 200°C, Fan 180°C, Gas 6
Time: 17-20 mins
Place on a pre-heated baking tray in the centre of a pre-heated oven for 17-20 minutes.
Cooking Precautions
- Remove all packaging.
- All appliances vary, these are guidelines only.
- Check food is piping hot throughout before serving
Produce of
Produced in the U.K.
Preparation and Usage
For best results cook from frozen.
Number of uses
2 Servings
Warnings
- Caution: This product may occasionally contain small fragments of shell.
Recycling info
Carton. Card widely recycled
Return to
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K
Net Contents
220g e
Nutrition
| Typical Values | Per 100g | A serving contains |
|---|---|---|
| Energy | 797kJ / 190kcal | 805kJ / 192kcal |
| Fat | 7.1g | 7.2g |
| Saturates | 0.8g | 0.8g |
| Carbohydrate | 15.1g | 15.3g |
| Sugars | 0.2g | 0.2g |
| Fibre | 1.6g | 1.6g |
| Protein | 15.6g | 15.8g |
| Salt | 1.3g | 1.3g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When cooked according to instructions. | - | - |
Safety information
View more safety information
Caution: This product may occasionally contain small fragments of shell.
Using Product Information
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