Ingredients
- Corn Flour - 50g
- Plain Flour - 100g
- Sesame Seed - 1 tablespoon
- Vegetable Oil - For frying
- Soda Water - 250ml
- Purple Sprouting Broccoli - 200g
- Fish Sauce - 2 tablespoons
- Lime - Juice of 2
- Birds-eye Chillies - 1 chopped
- Sugar - 2 tablespoons
Instructions
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.