Sayori tempura covered with edamame
Sayori Tempura Covered with Edamame
Prep time 10 minutes
Cook time 2 minutes
30g x 2 sayori fillets (available seasonally from Isetan at Shaw House)
egg white (of 1 egg)
1 litre basil oil
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.