moderately demanding 25 min 4 people
Tempura: mix fine flour, cornstarch and some salt in a bowl while adding cold water until all ingredients combine. Dip shrimp tails in tempura and deep-fry them in hot oil for three minutes at 180 °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 the sauce starts to thicken. Serve fried shrimps with Hollandaise sauce, chips and black truffle seasoning.