Purple sprouting broccoli tempura — crisp, light battered broccoli served with a zingy Vietnamese nuoc cham dipping sauce. A fresh, moreish vegetable starter or snack.
- 50g Corn Flour
- 100g Plain Flour
- 1 tablespoon Sesame Seed
- For frying Vegetable Oil
- 250ml Soda Water
- 200g Purple Sprouting Broccoli
- 2 tablespoons Fish Sauce
- Juice of 2 Lime
- 1 chopped Birds-Eye Chillies
- 2 tablespoons Sugar
Preparation
- For the nuoc cham, whisk together all the dressing ingredients with 5 tbsp hot water in a small bowl, then set aside while you make the tempura.
- Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together. Fill a large, deep pan no more than a third full with vegetable oil and heat until it reaches 180C, or a cube of bread dropped in browns in 20 seconds.
- Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs. Carefully lower into the hot oil and cook for 2–3 minutes until crisp. Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.
