Vietnamese·non-vegetarian·medium

Purple sprouting broccoli tempura with nuoc cham

Name: Purple sprouting broccoli tempura with nuoc cham
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
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

Alright, folks, buckle up for my Purple Sprouting Broccoli Tempura with Nuoc Cham! Trust me, this dish is a game-changer. First things first, whisk together all the nuoc cham ingredients and set it aside. Now, onto the tempura. Mix the corn flour, plain flour, sesame seeds, and soda water until you have a smooth batter. Here's a little personal anecdote for you: the first time I made tempura, I accidentally used sparkling water instead of soda water. Let's just say my kitchen turned into a fizzy mess! So, make sure you grab the right bottle, okay? Next, dip your purple sprouting broccoli into the batter and fry until crispy. Drizzle with that tangy nuoc cham and get ready to be amazed. Pro tip: To ensure extra crispy tempura, make sure your oil is hot enough before frying. Just drop a tiny bit of batter in - if it sizzles immediately, you're good to go! Get ready to enjoy a burst of flavors with every crunchy bite. Happy cooking, and don't forget to have fun in the kitchen!

35 min(prep 20 + cook 15)

4 servings

250 kcal

4.5

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

Nutrition

250 kcalper serving

Protein5g9%

Carbs30g57%

Fat12g23%

Fiber4g8%

Sugar2g4%

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.

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