Purple sprouting broccoli tempura with nuoc cham

Name: Purple sprouting broccoli tempura with nuoc cham
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Yield: 4 servings
Ingredients: 50 g Corn Flour; 100 g Plain Flour; 1 tablespoon Sesame Seed; 1 For frying Vegetable Oil; 250 ml Soda Water; 200 g Purple Sprouting Broccoli; 2 tablespoons Fish Sauce; 1 Juice of 2 Lime; 1 chopped Birds-eye Chillies; 2 tablespoons Sugar

57 min · Serves 4 · By TheMealDB Import

Vietnamese
Miscellaneous
Dinner
Budget

Vietnamese, Miscellaneous

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

50 gCorn Flour
100 gPlain Flour
1 tablespoonSesame Seed
1 For fryingVegetable Oil
250 mlSoda Water
200 gPurple Sprouting Broccoli
2 tablespoonsFish Sauce
1 Juice of 2Lime
1 choppedBirds-eye Chillies
2 tablespoonsSugar

Method

Prep 20 min · Cook 37 min

1For 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.
2Whisk 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.
3Quickly 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.