Purple sprouting broccoli tempura with nuoc cham
MiscellaneousVietnamese
Ingredients
- corn flour
- plain flour
- sesame seed
- vegetable oil
- soda water
- purple sprouting broccoli
- fish sauce
- lime
- birds-eye chillies
- sugar
Steps
- 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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