Vietnamese · Miscellaneous

Purple sprouting broccoli tempura with nuoc cham

Name: Purple sprouting broccoli tempura with nuoc cham
Cuisine: Vietnamese
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

Servings

Ingredients

Corn Flour50g
Plain Flour100g
Sesame Seed1 tablespoon
Vegetable OilFor frying
Soda Water250ml
Purple Sprouting Broccoli200g
Fish Sauce2 tablespoons
LimeJuice of 2
Birds-eye Chillies1 chopped
Sugar2 tablespoons

Original recipe serves about 4.

Method

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.
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.
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.

Recipe source: TheMealDB