Sayori tempura covered with edamame

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.

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