Purple Sprouting Broccoli Tempura with Nuoc Cham

Ingredients

• 400 g purple sprouting broccoli
• 100 g corn flour
• 200 g all-purpose flour
• 2 tablespoon sesame seeds (optional)
• 500 ml soda water
• 4 cup vegetable oil
• 4 tablespoon fish sauce
• 4 lime
• 2 bird's eye chili
• 4 tablespoon sugar
• 10 tablespoon hot water
• 1 pinch salt

Steps

1. Prepare the nuoc cham: Whisk together fish sauce, lime juice, chopped chilies, sugar, and hot water in a small bowl. Set aside.
2. Prepare the tempura batter: In a large bowl, whisk together corn flour, all-purpose flour, sesame seeds (if using), and a large pinch of salt.
3. Heat oil: Fill a deep pan no more than a third full with vegetable oil and heat to 180C (350F) or until a cube of bread browns in 20 seconds.
4. Make the batter: Quickly whisk the soda water into the flour mixture until just combined; do not overmix.
5. Fry the broccoli: Dip purple sprouting broccoli florets into the batter, then carefully lower into the hot oil.
6. Cook until crisp: Fry for 2-3 minutes until golden and crisp. Drain on kitchen paper.
7. Serve immediately: Serve the hot tempura with the nuoc cham on the side for dipping.