Seafood Seasoned Soy Sauce 207mL
Lee Kum Kee Seasoned Soy Sauce For Seafood is specially developed for all seafood dishes.
The perfect balance of mellow sweet & savory tastes enhances the umami flavour of ingredients.
Ideal as a dipping sauce for pan-fry or steam seafood and as marinade too.
Details
Country of Origin:
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The perfect balance of mellow sweet & savory tastes enhances the umami flavour of ingredients.
Ideal as a dipping sauce for pan-fry or steam seafood and as marinade too.
Details
Country of Origin:
-->
Product of China
Servings Per Pack: 13.0
Ingredients:
Water, Sugar, Salt, Soybeans (10%), Wheat Flour, Yeast Extract (Yeast Extract, Salt), Colour (150a), Flavour Enhancers (631, 627).
Allergen:
Contains Wheat, Contains Soybean
Servings Per Pack: 13.0
Storage Instructions: Tightly Close Lid After Use and Keep Refrigerated.
Dimensions: 198 x 52 x 52mm
Warning: Contains soy and wheat.
Preparation Instructions:
Braised Tofu Hot Pot
- Soak 50g Double Phoenix Bean Vermicelli in hot water for 5 minutes. Drain and set aside.
- Cut 400g of firm tofu into 3cm (length) x 2cm (height) x 1cm (width) pieces. Pan-fry them with 2 tbsp of oil, until golden brown. Remove from heat and set aside.
- In the same pan, add 2 pieces of finely julienned ginger, the white parts of 2 stalks julienned spring onions, stir fry until fragrant. Add 3 cups hot water, 1/3 cup Lee Kum Kee Seasoned Soy Sauce for Seafood, ½ tsp sugar, ¼ tsp pepper, tofu pieces, 1 cup King oyster mushroom slices, and 1 medium carrot which are thinly sliced. Cook on medium low heat for 10 minutes.
- Add in 2 bok choy sliced into half each, ¼ cup edamame (optional), 2 stalks sliced green parts of the spring onions and the bean vermicelli. Bring to boil.
- Serve hot with 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood mixed with freshly cut chilli on the side for dipping.
Storage Instructions: Tightly Close Lid After Use and Keep Refrigerated.
Dimensions: 198 x 52 x 52mm
Warning: Contains soy and wheat.
Preparation Instructions:
Braised Tofu Hot Pot
- Soak 50g Double Phoenix Bean Vermicelli in hot water for 5 minutes. Drain and set aside.
- Cut 400g of firm tofu into 3cm (length) x 2cm (height) x 1cm (width) pieces. Pan-fry them with 2 tbsp of oil, until golden brown. Remove from heat and set aside.
- In the same pan, add 2 pieces of finely julienned ginger, the white parts of 2 stalks julienned spring onions, stir fry until fragrant. Add 3 cups hot water, 1/3 cup Lee Kum Kee Seasoned Soy Sauce for Seafood, ½ tsp sugar, ¼ tsp pepper, tofu pieces, 1 cup King oyster mushroom slices, and 1 medium carrot which are thinly sliced. Cook on medium low heat for 10 minutes.
- Add in 2 bok choy sliced into half each, ¼ cup edamame (optional), 2 stalks sliced green parts of the spring onions and the bean vermicelli. Bring to boil.
- Serve hot with 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood mixed with freshly cut chilli on the side for dipping.
Dimensions: 198 x 52 x 52mm
Warning: Contains soy and wheat.
Preparation Instructions:
Braised Tofu Hot Pot
- Soak 50g Double Phoenix Bean Vermicelli in hot water for 5 minutes. Drain and set aside.
- Cut 400g of firm tofu into 3cm (length) x 2cm (height) x 1cm (width) pieces. Pan-fry them with 2 tbsp of oil, until golden brown. Remove from heat and set aside.
- In the same pan, add 2 pieces of finely julienned ginger, the white parts of 2 stalks julienned spring onions, stir fry until fragrant. Add 3 cups hot water, 1/3 cup Lee Kum Kee Seasoned Soy Sauce for Seafood, ½ tsp sugar, ¼ tsp pepper, tofu pieces, 1 cup King oyster mushroom slices, and 1 medium carrot which are thinly sliced. Cook on medium low heat for 10 minutes.
- Add in 2 bok choy sliced into half each, ¼ cup edamame (optional), 2 stalks sliced green parts of the spring onions and the bean vermicelli. Bring to boil.
- Serve hot with 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood mixed with freshly cut chilli on the side for dipping.
Warning: Contains soy and wheat.
Preparation Instructions:
Braised Tofu Hot Pot
- Soak 50g Double Phoenix Bean Vermicelli in hot water for 5 minutes. Drain and set aside.
- Cut 400g of firm tofu into 3cm (length) x 2cm (height) x 1cm (width) pieces. Pan-fry them with 2 tbsp of oil, until golden brown. Remove from heat and set aside.
- In the same pan, add 2 pieces of finely julienned ginger, the white parts of 2 stalks julienned spring onions, stir fry until fragrant. Add 3 cups hot water, 1/3 cup Lee Kum Kee Seasoned Soy Sauce for Seafood, ½ tsp sugar, ¼ tsp pepper, tofu pieces, 1 cup King oyster mushroom slices, and 1 medium carrot which are thinly sliced. Cook on medium low heat for 10 minutes.
- Add in 2 bok choy sliced into half each, ¼ cup edamame (optional), 2 stalks sliced green parts of the spring onions and the bean vermicelli. Bring to boil.
- Serve hot with 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood mixed with freshly cut chilli on the side for dipping.
Preparation Instructions:
Braised Tofu Hot Pot
- Soak 50g Double Phoenix Bean Vermicelli in hot water for 5 minutes. Drain and set aside.
- Cut 400g of firm tofu into 3cm (length) x 2cm (height) x 1cm (width) pieces. Pan-fry them with 2 tbsp of oil, until golden brown. Remove from heat and set aside.
- In the same pan, add 2 pieces of finely julienned ginger, the white parts of 2 stalks julienned spring onions, stir fry until fragrant. Add 3 cups hot water, 1/3 cup Lee Kum Kee Seasoned Soy Sauce for Seafood, ½ tsp sugar, ¼ tsp pepper, tofu pieces, 1 cup King oyster mushroom slices, and 1 medium carrot which are thinly sliced. Cook on medium low heat for 10 minutes.
- Add in 2 bok choy sliced into half each, ¼ cup edamame (optional), 2 stalks sliced green parts of the spring onions and the bean vermicelli. Bring to boil.
- Serve hot with 2 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood mixed with freshly cut chilli on the side for dipping.