Purple sprouting broccoli tempura with nuoc cham

Name: Purple sprouting broccoli tempura with nuoc cham
Yield: 4 servings
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Corn Flour50 g
Plain Flour100 g
Sesame Seed1 tbsp
Vegetable Oil
Soda Water250 ml
Purple Sprouting Broccoli200 g
Fish Sauce2 tbsp
Limejuice2
Birds-eye Chillies1
Sugar2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.