South East Asian

A very unique mushroom with buttery, meaty flavours that can be used in many traditional asian dishes.

Classic egg noddles perfect for everything from Stir-fry to Ramen

Approximately 4 stems

Maepranom Thai Chili Paste (namprik pao) is a spicy paste for cooking or dipping made with chillies, shrimps and onions. Mix in with any kind of fo...

Hot chilli pepper sauce from Thailand, perfect for dipping and dizzled on just about anything.

Ingredients: Garlic, Dried Red Chilli 19.0%, Lemongrass, Shallot, Salt, Galangal, Shrimp Paste (Shrimp (Crustacean), Salt), Kaffir Lime Peel, Peppe...

Fermented shrimp and krill paste often used in southeast asian cuisine.

Rice vinegar used in many dishes to adjust acidity, also one of the seasoning liquors for sushi rice.

Ingredients: Dried Red Chilli 21.0%, Lemongrass 19.0%, Garlic 16.0%, Shallot 14.0%, Salt 12.0%, Galangal 6.5%, Shrimp paste (Shrimp 83%, Salt) 5.0%...

Ready to Eat Once Defrosted Perfect for Salads!

Ingredients: Soyabean Oil 80%, Sesame 20%

A classic Thai red curry in a handy single serving pouch.

Uncooked Thai style shrimp crackers. Made from shrimp and tapioca flour. The perfect Thai night aperitif!

Ingredients: Green Chilli 31.0%, Lemongrass 21.0%, Garlic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp paste (Shrimp 83%, Salt) 4.0%, Kaffir lime peel...

Fermented XO sauce, originated in Hong kong but popular all over mainland China as well. Contains a mix of fermented Chilli, seafood and garlic and...

Deep fried prawn crackers, ready to be fried at home for the perfect accompaniment to many dips and sauces.

Used as the base to make tempura batter and used to dust meats and fish before frying.

100% Naturally brewed, mild and non-irritating. INGREDIENTS: Water, Alcohol & Glutinous Rice Among the vinegar products developed by Wanjasha...

A mix of white glutenous rice and wild rice grains, steam then fluff for the ideal addition to any Asian inspired dish.

Extra hot chilli pepper sauce, really has quite a kick, perfect with fried foods.