Asian 25 min

Purple sprouting broccoli tempura with nuoc cham

Name: Purple sprouting broccoli tempura with nuoc cham
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
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

miscellaneous

Ingredientsfor 2

450

Cal

10g

Protein

70g

Carbs

20g

Fat

150g Corn Flour
2100g Plain Flour
31 tablespoon Sesame Seed
4For frying Vegetable Oil
5250ml Soda Water
6200g Purple Sprouting Broccoli
72 tablespoons Fish Sauce
8Juice of 2 Lime
91 chopped Birds-eye Chillies
102 tablespoons Sugar

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Instructions

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.
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.
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.