Miscellaneous · Vietnamese
Purple sprouting broccoli tempura with nuoc cham
Some recipes defy a category and this is one of them. I just know I come back to it.
Method
- 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.
Notes
Read through the method once before you start. I know that sounds obvious, but I always skip it and always regret it.
A heavy pan makes a surprising amount of difference here. If you only own one good one, this is a good reason to dig it out.