馬來西亞白魚蛋

1. 馬來西亞白魚蛋是一種馬來西亞特色小吃，主要成分為魚漿和澱粉。
2. 製作馬來西亞白魚蛋需要將新鮮的魚肉和調味料混合攪拌成魚漿，再加入澱粉拌勻成糰。
3. 糰狀的魚漿會經過油炸，變成白色的球形食物，口感Q彈，外皮酥脆，內部濕潤。
4. 馬來西亞白魚蛋通常搭配甜辣醬、辣椒醬等調味醬一起食用，能增添風味。
5. 馬來西亞白魚蛋不僅可以當作小吃食用，還可以加入火鍋、湯麵、煎餅等料理中，是馬來西亞的特色美食之一。

產地：馬來西亞

重量：130g (約5-6粒)；1lb (約19-20粒)

保存方法：收貨後放左-18°C或以下的冰櫃內

最佳解凍方法：將貨品放在0-5°C的雪櫃內自然解凍，品質最好最新鮮，建議解凍後立即食用
*特快解凍方法為直接將貨品連袋放在水中解凍

食用方法: 自然解凍後可作火鍋或麵食配菜用。

Malaysian Fish Balls

Malaysian fish balls are a popular snack in Malaysia made mainly from fish paste and starch.

To make Malaysian fish balls, fresh fish meat and seasoning are mixed together to make fish paste, which is then mixed with starch to form a dough.

The dough is then fried until it becomes a white, round, and crispy ball with a chewy texture on the inside.

Malaysian fish balls are typically served with sweet chili sauce, chili sauce, or other condiments to enhance the flavor.

Not only can Malaysian fish balls be eaten as a snack, but they can also be added to hot pots, noodle soups, and pancakes, making them one of Malaysia's signature dishes.

Origin: Malaysia

Weight: 130g (approx. 5-6 pieces); 1lb (approx. 19-20 pieces)

Storage: Keep frozen at -18°C or below after receipt.

Thawing instructions: Thaw the product naturally in a refrigerator at 0-5°C for best quality and freshness. It is recommended to consume immediately after thawing. *Quick thawing method is to directly put the product in its bag in water.

Cooking Method: After natural thawing, it can be used as a side dish for hot pot or noodles.