Sayori tempura covered with edamame

Sayori Tempura Covered with Edamame
By epicure
Published on Wednesday, 17 Jul 2013
Cuisine
Japanese
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Serves 4
Prep time 10 minutes
Cook time 2 minutes

pinch salt
30g x 2 sayori fillets (available seasonally from Isetan at Shaw House)
edamame 100g
10g flour
egg white (of 1 egg)
1 litre basil oil

garnish
sudachi (available from Meidi-ya)

  • Sprinkle salt onto sayori fillets.
  • Dice edamame into small, fine pieces.
  • Dip the fillets into flour and egg white, then coat them with the diced edamame.
  • Deep-fry each coated fillet in basil oil for 45 seconds. Squeeze some sudachi on top of the tempura and serve.