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Tempura Garlic Prawns

  • Seafrost Tempura Garlic Prawn Meat 1 kg

Remoulade Sauce

To Serve

  • Iceberg lettuce, thinly sliced 200 g
  • Brioche hot dog rolls 10 x
  • Tomatoes, sliced 200 g
  1. Tempura Garlic Prawns

    • Deep fry tempura garlic prawns until crispy.
  2. Remoulade Sauce

    • Combine HELLMANN'S Real Mayonnaise, pickle relish, KNORR Garlic Puree, COLMAN'S Horseradish Sauce and KNORR Mixed Chilli Puree together.
  3. To Serve

    • Place lettuce in roll, top with tomato, tempura prawns and remoulade sauce.