Purple sprouting broccoli tempura with nuoc cham

Method4 steps · about 20 min

1. 1

   Step 1: Juice both limes and finely chop the bird’s-eye chilli (1). In a small bowl whisk all the fish sauce (2 tbsp), lime juice, chopped chilli and sugar (2 tbsp) with the separate five tablespoons hot water until the sugar dissolves. Hold this finished nuoc cham aside for dipping; keep all the ice-cold soda water for the batter.

   Uses 2 tbsp fish sauce for nuoc cham · Juice of 2 limes for nuoc cham · 1 bird’s-eye chilli, finely chopped for nuoc cham · 2 tbsp sugar for nuoc cham · 5 tbsp hot water for nuoc cham

2. 2

   Step 2: Whisk all the cornstarch and plain flour (100 g) with the large pinch of salt and the black sesame seeds if using. Fill a large deep pan no more than one-third full with vegetable oil. Heat the frying oil to 180 °C. Keep the dry batter mixture ready beside the pan.

   Uses 50 g cornflour (cornstarch) · 100 g plain wheat flour · Optional 1 tbsp black sesame seeds · 1 large pinch salt for tempura batter · Vegetable oil for deep-frying, as needed; fill the pan no more than one-third full

3. 3

   Step 3: Wash the broccoli, trim off woody ends and halve chunky pieces lengthways. Quickly whisk all the ice-cold soda water (250 ml) into the dry batter, stopping before overmixing. Use tongs to coat broccoli pieces and lower them carefully into the hot oil in manageable batches. Fry each batch for two to three minutes until the batter is crisp, keeping the oil around 180 °C.

   Fry each broccoli tempura batch until crisp · 3 minUses All the dry batter mixture and the prepared 180 °C oil pan · 250 ml ice-cold soda water for batter · 200 g purple sprouting broccoli, trimmed and larger pieces halved

4. 4

   Step 4: Lift each crisp tempura batch out of the oil and drain on kitchen paper. Serve the hot tempura immediately as two starter portions, with the nuoc cham on the side for dipping.

   Uses All the fried tempura · All the prepared dipping sauce