Purple sprouting broccoli tempura with nuoc cham

1. 1

   step 1

2. 2

   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.

3. 3

   step 2

4. 4

   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.

   20 seconds
5. 5

   step 3

6. 6

   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.

   2–3 minutes

Tip: press Space to mark the active step done · J / K to move between steps