Purple sprouting broccoli tempura with nuoc cham

Name: Purple sprouting broccoli tempura with nuoc cham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 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

Pure Veg📍Vietnamese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Miscellaneous

Ingredients for Purple sprouting broccoli tempura with nuoc cham

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Corn Flour

50g

Plain Flour

100g

Sesame Seed

1 tablespoon

Vegetable Oil

For frying

Soda Water

250ml

Purple Sprouting Broccoli

200g

Fish Sauce

2 tablespoons

Lime

Juice of 2

Birds-eye Chillies

1 chopped

Sugar

2 tablespoons

step 1

Step-by-Step 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.