Purple sprouting broccoli tempura with nuoc cham

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Purple sprouting broccoli tempura with nuoc cham

Recipes :

50g Corn Flour

100g Plain Flour

1 tablespoon Sesame Seed

For frying Vegetable Oil

250ml Soda Water

200g Purple Sprouting Broccoli

200g Fish Sauce

2 tablespoons Fish Sauce

Juice of 2 Birds-eye Chillies

2 tablespoons 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.

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