Purple sprouting broccoli tempura with nuoc cham
Purple sprouting broccoli transforms into something entirely new when flash-fried in tempura batter and dressed with Vietnamese nuoc cham. The technique works because the vegetable's tender florets trap pockets of air in the crispy coating, creating contrast between textures. Nuoc cham, that essential Vietnamese condiment of fish sauce, lime, and chili, cuts through richness while its funky depth complements the mild earthiness of broccoli in ways most dipping sauces cannot.
Instructions
step 1 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. step 2 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. step 3 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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