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Best Purple sprouting broccoli tempura with nuoc cham in Sydney

Purple sprouting broccoli tempura with nuoc cham

What the real thing tastes like

Real ingredients (via TheMealDB): 50g Corn Flour, 100g Plain Flour, 1 tablespoon Sesame Seed, For frying Vegetable Oil, 250ml Soda Water, 200g Purple Sprouting Broccoli, 2 tablespoons Fish Sauce, Juice of 2 Lime, 1 chopped Birds-eye Chillies, 2 tablespoons Sugar

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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.

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