Purple Sprouting Broccoli Tempura with Nuoc Cham
Crispy, light tempura-battered purple sprouting broccoli served alongside a vibrant Vietnamese dipping sauce of lime, fish sauce, and chilli. A stunning starter or snack that comes together in under 30 minutes.
Ingredients
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Plain Flourβ 100 g π§ 166.7 ml π₯ 11ΒΌ tbsp
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Vegetable Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Corn Flourβ 50 g π§ 86.2 ml π₯ 5ΒΎ tbsp
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Sugarβ 25.1 g π§ 29.6 ml π₯ 2 tbsp
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Sesame Seedβ 11.1 g π§ 14.8 ml π₯ 1 tbsp
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Purple Sprouting Broccoliβ 200 g Β½ pcs
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Limeβ 60 g π 0.857 pcs
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Fish Sauceβ 31.1 g π§ 29.6 ml π₯ 2 tbsp
Also in this recipe
- Soda Water 250 ml
- Birds-eye Chillies 1
Total nutrition
1047 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the nuoc cham, whisk together the fish sauce, lime juice, chopped bird's-eye chilli, and sugar with 75ml hot water in a small bowl until the sugar dissolves. Set aside while you prepare the tempura.
- Whisk the cornflour, plain flour, sesame seeds, and a large pinch of salt together in a mixing bowl. Fill a large, deep pan no more than one-third full with vegetable oil and heat until it reaches 180Β°C, or until a small cube of bread dropped in browns within 20 seconds.
- Quickly whisk the soda water into the flour mixture, being careful not to overmix β a few lumps are fine. Using tongs, dunk the broccoli spears into the batter, then carefully lower them into the hot oil in batches. Fry for 2β3 minutes until golden and crisp. Drain on kitchen paper and serve immediately with the nuoc cham on the side for dipping.
Source:
TheMealDB
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