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Ladybird Rice Crackers
Description
Ladybird rice crackers are a low fat snack to enjoy at any time of day. The rice crackers are flavoured with soy sauce and seaweed, for a sweet and salty snack that keeps you going back for more!
Rice cracker snacks are popular all over Southeast Asia and Japan – try serving with a cold beer for a change from the usual bar snacks, or even enjoy with a cup of roasted green tea (hojicha).
Ingredients: glutinous rice (82%), soy sauce, sugar, modified starch, seaweed, salt, sesame seeds, colours: E110, E102, E133. Contains allergens: soya, sesame.
E110 and E102 may have an adverse effect on activity and attention in children.
Quick Comparison
| Settings | Ladybird Rice Crackers remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Lucullus Sambal Oelek remove | Mae Sri Thai Red Curry Paste remove | Mae Sri Thai Jungle Curry Paste (Kaeng Par) remove | Pad Thai Stir Fry Sauce remove |
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| Price | 1.88€ | 10.94€ | 2.44€ | 4.94€ | 4.94€ | 2.50€ |
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| Content | Ladybird rice crackers are a low fat snack to enjoy at any time of day. The rice crackers are flavoured with soy sauce and seaweed, for a sweet and salty snack that keeps you going back for more! Rice cracker snacks are popular all over Southeast Asia and Japan – try serving with a cold beer for a change from the usual bar snacks, or even enjoy with a cup of roasted green tea (hojicha). Ingredients: glutinous rice (82%), soy sauce, sugar, modified starch, seaweed, salt, sesame seeds, colours: E110, E102, E133. Contains allergens: soya, sesame. E110 and E102 may have an adverse effect on activity and attention in children. | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. | Sambal oelek is a red chilli paste popular as a base for many Indonesian, Malaysian and Sri Lankan dishes. ‘Oelek’ is the Dutch spelling of the work ‘ulek’, a stoneware pestle traditionally used to make this chilli paste; and 'sambal' just means means sauce. Sambal oelek brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with dishes ranging from sambal-stuffed fish to sambal squid, sambal eggs and sambal beans. Sambal manis and sambal nasi goreng are also available from the same producer. Ingredients: Ground chillies, salt, water, vinegar, E260, preservative E211 | Red curry paste is a versatile blend of red chillies, Thai lemongrass, galangal, kaffir lime and spices. Red curry paste brings a distinct, mildly spicy flavour and ruddy hue to curries and stir fries. Mix this red curry paste with coconut milk and add to stir-fried chicken or duck. Ingredients: Dried red chillies 35%, garlic 25%, shallot 20%, salt 7%, lemongrass 6%, sugar 3%, kaffir lime 2%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon) | Mae Sri Thai Jungle Curry Paste, also known as Kaeng Par, is a rich, spicy red curry paste. Remote villages in Northern Thailand often make Kaeng Par without coconut milk in order to keep costs down and this has given rise to the nickname ‘jungle curry.’ Mae Sri Thai Jungle Curry paste is typically prepared with boiling water. Try this jungle curry with chicken, aubergine, squash, chopped carrots and a splash of fish sauce. Garnish with fresh Thai basil leaves and jasmine rice. Ingredients: Garlic, bird chilli, lemongrass, onion, salt, sugar, galangal, citrus leaves, spice. | Pad Thai stir-fry sauce is a staple of Thai cooking. The famous fried noodle dish is thought to have been introduced to the city of Ayuthaya by Vietnamese merchants and subsequently adapted to the Thai palate. This Pad Thai sauce is entirely natural and preservative free. Simply add to stir-fried rice noodles, bean sprouts, prawns and egg and serve with chopped peanuts and a squeeze of lime. A suggested recipe is included. Ingredients: Sugar, tamarind juice, shallot, garlic, salt, tomato paste, distilled vinegar, soybean oil, chilli powder |
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