Sharwood's Extra Large Poppadoms
Extra large cook to eat poppadoms
Case Size: 1 x 1kg
CNS: 1012606
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May Contain
Cereals containing gluten. Wheat.
Make Up Instructions
Heat 5cm (2 inches) oil in a large pan or wok, until very hot (200°C).
To test: drop a small piece of poppadom in the oil, if it starts bubbling and expanding immediately the oil is hot enough.
Deep fry 1 or 2 poppadoms at a time for 2-3 seconds, holding under the oil with a fish slice. Quickly turn the poppadom over, shaking off any excess oil.
The poppadoms are ready when they are well expanded and pale in colour.
For best results drain upright on kitchen paper.
The poppadoms will become crisp on cooling.
Alternatively poppadoms can be cooked in commercial deep fat fryers.
Storage Instructions
18 months shelf life. Once cooked, poppadoms can be stored up to 1 week in an airtight container. Store in a cool dry place.
Nutritional Facts
| Amount per 100g serving | |
|---|---|
| Energy | 1413kJ |
| Energy | 333 kcal |
| Fat | 1.4g |
| of which Saturates | 0.3g |
| Carbohydrate | 58.3g |
| of which Sugars | <0.5g |
| Fibre | 1.4g |
| Protein | 21.1g |
| Salt | 4.23g |
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