Purple sprouting broccoli tempura with nuoc cham

Ingredients:

Preparation mode:

👉 Purple sprouting broccoli tempura is a light, crunchy starter served with nuoc cham, the tangy Vietnamese dipping sauce made with fish sauce, lime, chilli and sugar.

🍳 How to Make Broccoli Tempura with Nuoc Cham

1. Make the nuoc cham. Whisk together the fish sauce, lime juice, chillies and sugar with 5 tablespoons hot water in a small bowl. Set aside

2. Prepare the batter mix. Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt

3. Heat the oil. Fill a large, deep pan no more than a third full with vegetable oil and heat to 180°C, or until a cube of bread browns in 20 seconds

4. Batter. Quickly whisk the soda water into the flour mix without overmixing, then dip the broccoli in using tongs

5. Fry. Carefully lower into the hot oil and cook for 2–3 minutes until crisp. Drain on kitchen paper and serve with the nuoc cham

😋 Why You’ll Love Broccoli Tempura with Nuoc Cham

Ultra-light, crispy batter and a sweet-sour-spicy dip turn simple broccoli into a crowd-pleasing starter.

💡 Tips for the Best Broccoli Tempura with Nuoc Cham

• Use ice-cold soda water for the crispiest batter.
• Mix the batter just before frying – lumps are fine.
• Fry in small batches to keep the oil hot.
• Tenderstem broccoli works too.

🍽️ Serving & Storage

Serve immediately while hot and crisp.

❓ Broccoli Tempura with Nuoc Cham FAQ

What is nuoc cham?
A Vietnamese dipping sauce of fish sauce, lime, sugar and chilli.

Can I make it vegetarian?
Use soy sauce instead of fish sauce in the dip.

👉 Learn more: https://en.wikipedia.org/wiki/Tempura

Check more recipes on my website:
👉 https://cuisinesguide.com/recipes/