התמונה להמחשה בלבדPurple sprouting broccoli tempura with nuoc cham
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In purple sprouting broccoli tempura with nuoc cham, Corn Flour, Plain Flour and Sesame Seed are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1For 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.
- 2Whisk 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
Nutrition
- Calories
- 293
- Protein
- 5.2g
- Carbs
- 39.5g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To get a super crispy tempura batter, ensure the soda water or water is ice-cold. Avoid overmixing—a few small lumps are absolutely fine and stop the coating from becoming doughy. For a kosher-friendly version, replace the fish sauce with light soya sauce and a touch of salt. If the children aren't keen on broccoli, use the same method with sweet potato or carrot batons for a gentle sweetness.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In purple sprouting broccoli tempura with nuoc cham, Corn Flour, Plain Flour and Sesame Seed are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.