HD Shallot Sauce 175g – Box of 12 – (BBD:2028-02-04)
£40.11
Best Before Date: 04/02/2028
- Enjoy the bold, fresh flavour of Southern Taiwan-grown shallots in this smaller, convenient jar.
- Perfect for all cooking purposes, especially traditional Taiwanese recipes like braised pork on rice and stir-fried noodles.
- No preservatives or artificial ingredients added.
- Sold in a box of 12 jars, each 175g.
In stock
Description
Ready to use 175g Shallot Sauce
Specifications
Ingredients
Soybean Oil 38.7%, Shallts 37%, Soybean Sauce (soybean, wheat, salt) 14%, Soya Protein 4%, Salt 1.5%, Spices 1%, Chili 1%, Flavoring 1%, Sugar 1%, Yeast Extract 0.8%
Allergens
| Contains Cereals Containing Gluten | Yes |
| Contains Gluten | - |
| Contains Milk | No |
| Contains Eggs | No |
| Contains Peanuts | No |
| Contains Nuts | No |
| Contains Crustaceans | No |
| Contains Mustard | No |
| Contains Fish | No |
| Contains Lupin | No |
| Contains Sesame | No |
| Contains Celery | No |
| Contains Soya | Yes |
| Contains Molluscs | No |
| Contains Sulphur Dioxide | No |
Other Dietary Information
| Suitable for Vegetarians | Yes |
| Suitable for Vegans | Yes |
| Suitable for Sufferers of Lactose Intolerance | |
| Suitable for Coeliacs | |
| Approved for a Halal Diet | No |
| Approved for a Kosher Diet | No |
Handling & Preparation
Directions for Use
READY TO EAT
Storage Instructions
room temperature
Nutritional Information
| Typical Values Per 100g/ml | |
|---|---|
| Energy |
2426 kJ / 580 kcal |
| Fat | 50 g |
| - of which saturates | 8.4 g |
| Carbohydrate | 24 g |
| - of which sugars | 2.4 g |
| Protein | 7.8 g |
| Salt | 2.8 g |
Inner Component Details
| Weight/Volume: | |
| Inner Component GTIN: | 4711258520177 |
| Packaging Type: | Not Provided |
Product Packaging
| Product Name | HD Shallot Sauce |
| Product Description | HD Shallot Sauce 175g |
| Product Case Label Name | HD Shallot Sauce |
| Wholesale Traded Unit GTIN: | 4711258521174 |
Product Specification Last Updated (YYYY-MM-DD): 2026-10-15
Best Before Date
Best Before (DD/MM/YYYY): 04/02/2028




