Purple sprouting broccoli tempura with nuoc cham

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 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

Directions

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.