Storage: Keep frozen.

This is a ready-to-cook (uncooked) product; for safety, must be cooked to an internal temperature of 74°C (165°F) as measured by a meat thermometer.

Procedure: Appliances and utensils vary; adjust cooking times accordingly.

This is a freezer to fryer product. Do not defrost before frying.

Deep frying, without applying egg, is recommended for better product appeal and taste. The product will also absorb less oil, compared to pan frying.

Karahi (Wok): Preheat oil to frying temperature (170°C/338°F). Deep fry frozen Shami Kabab, turning only once, for 2.5 minutes or until fully cooked.