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SHRIMP TEMPURA WITH HOLLANDAISE SAUCE

Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS SHRIMP TEMPURA, cooked according to package directions

Sauce

2 pc MAGNOLIA BROWN EGGS, use egg yolks only
1/2 tbsp iodized fine salt
1/4 tsp cayenne pepper
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, melted
1 tbsp lemon juice
1/8 tsp pepper
2 tbsp chopped pimiento

Procedure:

  1. Put egg yolks, salt, and cayenne pepper in the blender. Blend until smooth.
  2. Gradually add melted butter and lemon juice slowly in the blender and continue to blend until well incorporated.
  3. Arrange shrimps on a platter. Drizzle or serve sauce on the side. Serve and consume immediately.

Makes 5 servings.
(Yield: 1/2 cup sauce)

Tip/s:

  • Whisk a few drops of warm water to adjust sauce consistency. 
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