Poon's WO Sauce (115g)
179,00 kr
Invite a touch of authentic Chinese cuisine into your home cooking arsenal.
The result of seven generations of master chefs, Poon’s brings decades of experience in the Chinese culinary arts from its home to yours. This WO sauce explodes with umami flavour sourced from dried shrimp and the brand's wind-dried ham, a twist on the classic Cantonese XO sauce.
Invite a touch of authentic Chinese cuisine into your home cooking arsenal.
The result of seven generations of master chefs, Poon’s brings decades of experience in the Chinese culinary arts from its home to yours. This WO sauce explodes with umami flavour sourced from dried shrimp and the brand's wind-dried ham, a twist on the classic Cantonese XO sauce.
- Contains alcohol: Yes
- Produced in a kitchen that handles eggs, fish, gluten, milk, molluscs, soya and sulphites
- Made in the UK
Rapeseed Oil, Tomato, Onion, Salted Tiny Shrimp (11%) (Shrimp, Brine (Salt, Sugar, Vinegar)), Sugar, Dried Shrimp (4%) (Shrimp, Salt), Wind Dried Bacon (4%) (Pork, Sugar, Pork Fat, Salt, Dark Soya Sauce (Water, Salt, Soybeans, Wheat Flour, Colour [E150A, E150C], Flavour Enhancer [E621], Sugar, Stabiliser [E415]), Rose Liqueur (Sorghum, Rose Flower, Water, Barley, Pea, Sugar), Spices, Preservative (E250), Garlic, Chilli Flakes, Taekyung Red Pepper Powder. Allergens In Bold.
Nutritional Information
- Energy kJ
- 1763
- Energy kcal
- 426
- Fat (g)
- 35.1
- of which Saturates (g)
- (g) 2.99
- Carbohydrate (g)
- (g) 17.6
- of which Sugars (g)
- 17.6
- Protein (g)
- 93
- Salt (g)
- 7.11
Returns
This item is non-returnable unless it is faulty.
Returns PolicyInternational delivery
USA
3 - 5 working days
$30
Hong Kong
3 - 5 working days
HK$240
Middle east
3 - 6 working days
Delivery charge will be calculated at checkout
Europe
3 - 6 working days
€25
Rest of the World
Up to 7 working days
Delivery charge will be calculated at checkout
Please note: the above charges may vary depending on your delivery location. Your delivery charge will be confirmed at Checkout.
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