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Mrs. Friday’s® Tempura Shrimp, 16/20

Mrs. Friday's® Tempura Shrimp, 16/20
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Following the traditional recipe, superior quality shrimp are hand selected, individually stretched, and dipped in authentic Japanese Tempura batter for an exceptional plate appearance, crisp, delicate texture, and unmatched flavor.


Cooking Instructions

Cook From Frozen * Do Not Overcook Conventional Oven: Preheat oven to 425°F. Place frozen shrimp, evenly, spaced on a non-stick shallow baking sheet and bake on the middle oven rack for approximately 12 to 14 minutes until lightly golden and crispy. In Deep Fryer: Pre-heat oil to 350°F. Submerge frozen shrimp directly in hot oil. Deep fry for 2½ to 3 minutes. Always allow oil to reheat to desired temperature before cooking more shrimp. Remove from oil, drain on absorbent paper towel, allow to stand 2 to 3 minutes prior to serving, and enjoy.


Ingredients

Wheat Flour, Shrimp, Starch (Corn And Tapioca), Contains 2% Or Less Of Baking Powder (Sodium Bicarbonate, Disodium Dihydrogen Pyrophosphate, Calcium Dihydrogren Phosphate, Tapioca Starch), Egg White Powder, Rice Flour, Salt, Vegetable Shortening (Palm), Mono- And Di-Glycerides (Emulsifier), Monosodium Glutamate (Flavor Enhancer), Beta Carotene And Riboflavin (Color). CONTAINS: WHEAT, SHRIMP, EGG.


Case Specifications

  • Gross Weight: 4.62kg
  • Net Weight: 3.62kg
  • Storage Temp: -18°C
  • Shelf Life: 12 months
  • Pack: 4/907g
  • Cube: 0.62 cubic ft
  • Width: 17.98 cm
  • Height: 7.70 cm
  • Length: 24.89 cm

Product Details

  • OFS: F215
  • ID: 020040
  • Portion: 16/20 ct
  • UPC: 070017200403
  • SPC: 10070017200400

Nutritional Facts


Serving size: 85g
Servings per container: 10

Calories: 230
Calories from fat: 120

Total fat: 13g
(%DV: 20%)
Saturated fat: 2g
(%DV: 10%)
Trans fat: 0g
Cholesterol: 45mg
(%DV: 15%)
Sodium: 210mg
(%DV: 9%)
Total Carbs: 21g
(%DV: 7%)
Dietary fiber: 1g
(%DV: 4%)
Sugar: 0g
Protein: 7g

Vitamin A: 0%
Vitamin C: 8%
Calcium: 2%
Iron: 2%

* Percent of Daily Values are based on a 2,000 calorie diet.

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