Purple sprouting broccoli tempura with nuoc cham
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a starter
Ingredients
- 50g cornflour
- 100g plain flour
- 1tbsp black sesame seeds (optional)
- vegetable oil, for deep-frying
- 250ml soda water, ice-cold
- 200g purple sprouting broccoli, woody ends trimmed off, chunky pieces sliced in half
For the nuoc cham
- 2 tbsp fish sauce
- 2 limes, juiced
- 1 bird's-eye chilli, finely chopped
- 2 tbsp sugar
Method
- STEP 1
For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl. Set aside while you make the tempura.
- STEP 2
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 the vegetable oil and heat until it reaches 180C or a cube of bread dropped in browns in 20 seconds.
- STEP 3
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 mins until crisp. Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.
