Purple Sprouting Broccoli Tempura
Crisp tempura broccoli with a punchy nuoc cham dip — vegetables made genuinely exciting.
- Total
- 35 min
- Serves
- 4
A Vietnamese-leaning vegetable tempura: purple sprouting broccoli battered light and crisp, fried golden and served with a sweet-sour-spicy nuoc cham dipping sauce. The airy crunch of the tempura against the punchy dip is irresistible. Sesame in the batter adds nutty depth — it's vegetables made genuinely exciting.
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
Instructions
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 300
- Protein
- 6 g
- Fat
- 12 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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