Shrimp tempura with black truffle seasoning and truffle chips

moderately demanding 25 min 4 people

Preparation:

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.

4 servings

Ingredients:

50 g	Fine flour
50 g	Cornstarch
to taste	Salt
250 ml	Water
12	Shrimp tails
2	Egg yolk
to taste	Lemon juice
60 g	Melted butter
50 g	Truffle chips
50 g	Truffle spice with black summer truffle
to taste	Pepper