Purple sprouting broccoli tempura with nuoc cham
Use a combination of cornflour and plain flour to make the crispiest tempura. It pairs wonderfully with nuoc cham, a sweet-sour Vietnamese dipping sauce
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
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
- 2tbsp fish sauce
- 2limes , juiced
- 1bird's-eye chilli , finely chopped
- 2tbsp sugar
Instructions
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.