Broccoli Tempura With Nuoc Cham
Super crispy, light purple sprouting broccoli tempura paired with a fiery sweet-sour Vietnamese dip.
Ingredients
50g cornflour500g
100g plain flour1.5kg
1 tbsp sesame seeds100g
500ml vegetable oil, for deep frying1L
250ml chilled soda water1L
200g purple sprouting broccoli200g
2 tbsp fish sauce150ml
Juice of 2 limes2 pack
1 bird's-eye chilli, finely chopped50g
2 tbsp caster sugar1kg
Method
- 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.
- 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.
- 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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £4.10 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£9.49 est. · serves 2