Tempura Shrimp po'Boy – Recipe | Unilever Food Solutions

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Tempura Garlic Prawns

Seafrost Tempura Garlic Prawn Meat 1 kg

Remoulade Sauce

HELLMANN'S Real Mayonnaise 2.4 kg 300 g

HELLMANN'S Real Mayonnaise 2.4 kg

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Pickle relish 30 g
COLMAN'S Horseradish Sauce 2 kg/2.25 L jar 20 g

COLMAN'S Horseradish Sauce 2 kg/2.25 L jar

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KNORR Professional Garlic Puree 30 g

KNORR Professional Garlic Puree

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KNORR Professional Mixed Chilli Puree 20 g

KNORR Professional Mixed Chilli Puree

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To Serve

Iceberg lettuce, thinly sliced 200 g
Brioche hot dog rolls 10 x
Tomatoes, sliced 200 g

Tempura Garlic Prawns
- Deep fry tempura garlic prawns until crispy.
Remoulade Sauce
- Combine HELLMANN'S Real Mayonnaise, pickle relish, KNORR Garlic Puree, COLMAN'S Horseradish Sauce and KNORR Mixed Chilli Puree together.
To Serve
- Place lettuce in roll, top with tomato, tempura prawns and remoulade sauce.