A recipe gracefully provided and cooked live at the market by Peter Mountford-Smith, Slow Food Edinburgh board member.
- 1 egg
- 220G plain flour
- Pinch salt
- 500ml sparkling water
Sauce – mix together:
- 100ml soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- Juice of 2 limes/lemons, or 2tbsp yuzu juice
- 1 tsp sugar
- 100ml dashi stock
- Mix batter ingredients together just before making the tempura.
- Dip small pieces of skinned hake (or whatever else, in this particular case we got sprats and they worked beautifully) in the batter,
- Deep fry in oil at 180o for 3-4 minutes.
- Dip in sauce and serve.
Note: The quantity can also be halved while still using one egg.