Purple sprouting broccoli tempura with nuoc cham

Ingredients

• 1 50g — Corn Flour
• 1 100g — Plain Flour
• 1 tablespoon — Sesame Seed
• 1 For frying — Vegetable Oil
• 1 250ml — Soda Water
• 1 200g — Purple Sprouting Broccoli
• 2 tablespoons — Fish Sauce
• 1 Juice of 2 — Lime
• 1 chopped — Birds-eye Chillies
• 2 tablespoons — Sugar

Steps

1. step 1
2. 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.
3. step 2
4. 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.
5. step 3
6. 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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