Shrimp tempura with Black Truffle seasoning and Truffle Chips
Restaurant Zigante
4
Ingredients
- Shrimp tails 12 pcs
- Black truffle seasoning 50 g
- Truffle chips 50 g
- Fine flour 50 g
- cornstarch 50 g
- water 2,5 dl
- 2 egg yolks
- melted butter 60 g
- lemon juice
- salt, pepper
Directions
TEMPURA:
- Mix fine flour,cornstarch and some salt in a bowl whileadding cold water until all ingredientscombine.
- Dip shrimp tails in tempura and deep-fry them in hot oil for three minutes at180 °C (356 F).
HOLLANDAISE SAUCE:
- Prepare two bowls.
- Pour some water in the bottom one and bring it to a medium-low heat, cover it with the second bowl, add two yolks, salt, several lemon drops and steam cook while stirring until all ingredients combine.
- Slowly add melted butter, continue to stir until thesauce starts to thicken.
- Serve fried shrimps with Hollandaise sauce, chips and black truffle seasoning.