Purple sprouting broccoli tempura with nuoc cham

Ingredients

• Corn Flour50g
• Plain Flour100g
• Sesame Seed1 tablespoon
• Vegetable OilFor frying
• Soda Water250ml
• Purple Sprouting Broccoli200g
• 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. Set aside while you make the tempura.

2. 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. 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.