Purple Sprouting Broccoli Tempura with Nuoc Cham
Crisp purple sprouting broccoli tempura served with a sharp, sweet and spicy Vietnamese nuoc cham dipping sauce.
- 20 min
- 330 kcal
- Pescatarian
- Vietnamese
Mellowpan tip: Ready in 20 min. A good one for a busy weeknight.
Ingredients
For 4 servings
Tap what you already have.
Steps
-
Step 1:
For the nuoc cham, whisk together the fish sauce, juiced lime, chopped bird's-eye chilli, sugar and hot water in a small bowl. Set aside while you make the tempura.
-
Step 2:
Whisk together the corn flour, plain flour, sesame seed and a large pinch of salt.
-
Step 3:
Fill a large, deep pan no more than one-third full with the vegetable oil and heat to 180C, or until a cube of bread dropped in browns in 20 seconds.
-
Step 4:
Quickly whisk the soda water into the flour mixture, taking care not to overmix.
-
Step 5:
Using tongs, dunk the broccoli in the batter.
-
Step 6:
Carefully lower the broccoli into the hot oil and cook for 2-3 minutes until crisp.
2–3 min -
Step 7:
Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.
Cooking this again? Keep it in Mellowpan.
Save it to your Cookbook, add it to any week, and its ingredients join one list everyone at home shops from, in the sizes your store sells.
Already have the app? Search for it in Discover.
