Purple sprouting broccoli tempura with nuoc cham

Miscellaneous · Vietnamese classic.

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

Method

1. Whisk — For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl.
2. Whisk — Set aside while you make the tempura. Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together.
3. Heat the pan — 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.
4. Mix together — Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs.
5. Continue cooking — Carefully lower into the hot oil and cook for 2-3 mins until crisp.
6. Serve — Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.

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