Purple sprouting broccoli tempura with nuoc cham

• Corn Flour1¾ oz
• Plain Flour3½ oz
• Sesame Seed1 tablespoon
• Vegetable OilFor frying
• Soda Water1 cup
• Purple Sprouting Broccoli7 oz
• Fish Sauce2 tablespoons
• LimeJuice of 2
• Birds-eye Chillies1 chopped
• Sugar2 tablespoons

Instructions

1. 1

   For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl.

2. 2

   Set aside while you make the tempura.

3. 3

   Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together.

4. 4

   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.

5. 5

   Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs.

6. 6

   Carefully lower into the hot oil and cook for 2-3 mins until crisp.

7. 7

   Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.