Name: Purple sprouting broccoli tempura with nuoc cham
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2 as a starter
Cuisine: Vietnamese
Ingredients: 50g cornflour; 100g plain flour; 1tbsp black sesame seeds (optional); vegetable oil for deep-frying; 250ml soda water ice-cold; 200g purple sprouting broccoli woody ends trimmed off, chunky pieces sliced in half; 2 tbsp fish sauce; 2 limes juiced; 1 bird's-eye chilli finely chopped; 2 tbsp sugar

Purple sprouting broccoli tempura with nuoc cham served on a wooden platter

50g cornflour
100g plain flour
1tbsp black sesame seeds
(optional)
vegetable oil
for deep-frying
250ml soda water
ice-cold
200g purple sprouting broccoli
woody ends trimmed off, chunky pieces sliced in half

For the nuoc cham

2 tbsp fish sauce
2 limes
juiced
1 bird's-eye chilli
finely chopped
2 tbsp sugar

Method

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.