Fish 420ml

09556041614207_a1n1_1679130595_111075509

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420ml NON - GMO No added MSG No Preservatives Gluten Free Add just a splash or use as a substitute for salt to give any Asian dish a complex hit of umami depth and savouriness. Buy Now At AYAM™ Online Store ...Read more

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Description
Nutrition Information
Benefits
Recipe
Reviews

420ml
NON - GMO
No added MSG
No Preservatives
Gluten Free

Add just a splash or use as a substitute for salt to give any Asian dish a complex hit of umami depth and savouriness.

Buy Now At

AYAM™ Online Store

Most recent reviews

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Ingredients

Fish extract (anchovy, salt, water) (92%), water, sugar, food acid (260), caramel (150a), salt.

May contain traces of shellfish.

Nutrition Information Servings per package: 28 Serving size: 15ml (17.5g) 1 tbsp
	Ave. Quantity Per serving	Ave. Quantity Per 100mL
Energy	18 kJ	117 kJ
Energy	4 Cal	28 Cal
Protein	1.0 g	6.4 g
Fat, total	Less Than 1.0 g	Less Than 1.0 g
Saturated	Less Than 1.0 g	Less Than 1.0 g
Carbohydrate	Less Than 1.0 g	Less Than 1.0 g
Sugars	Less Than 1.0 g	Less Than 1.0 g
Sodium	1632 mg	10882 mg
Gluten	Not Detected	Not Detected

Gluten-Free (Coeliac Australia Endorsed)

All AYAM™ Asian Sauces are gluten free and endorsed by Coeliac Australia.

No Nasties

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.

Prawn & Glass Noodle Salad

Recipe by Adrian Richardson

Serves 2 |

Prep 20 min |

Cook 5 min

Ingredients

500g Glass Noodles (also called Sweet Potato or Japchae Noodles)
8-10 Raw Prawns, shelled, deveined and sliced in half lengthways
2 tbsp Extra Virgin Olive Oil
2 Kaffir Lime Leaves, torn in half
1 Lebanese cucumber, finely diced
½ Red Onion, finely diced
¼ Capsicum (red or yellow), finely diced
2 tbsp Coriander
2 tbsp Mint
2 tbsp Thai Basil
¼ cup Kimchi
1 hard-boiled Egg, halved
1 long Red Chilli, thinly sliced
2 Spring Onions, whites and greens sliced
1 tbsp deep fried Shallots
½ cup chopped roasted Peanuts, to garnish
2 tbsp Sesame Seeds
2 Red Chilli
2 Green Chilli

Dressing:

2 cloves Garlic, grated
2 tsp Ginger, grated
¼ cup Rice Vinegar
1-2 tbsp Coconut Sugar
1 Kaffir Lime Leaf, finely shredded
¼ cup AYAM™ Light Soy Sauce
1 tsp AYAM™ Oyster Sauce
½ tsp AYAM™ Fish Sauce
Juice of 1 Lime

Method

Prepare the noodles according to packet directions then refresh under cold water. Set aside.
To make the dressing, combine all dressing ingredients in a small bowl and whisk together. Pour half over the cooled noodles and mix together with your hands or tongs to evenly coat.
Heat a non-stick frypan over high heat, drizzle in a little olive oil then add the prawns and kaffir lime leaves. Cook for about 2 minutes on each side until opaque and curling up. Discard the kaffir lime leaves once the prawns are cooked.
Assemble the salad by placing the noodles, cucumber, capsicum, onion, herbs, kimchi and egg in a serving dish. Scatter the spring onion and chilli on top then top with the cooked prawns. Pour over the remaining dressing and sprinkle over the deep fried shallots, peanuts and sesame seeds, and toss everything together. Serve immediately.

{module [Youtube]AYAM™ - Recette Pad Thai}