• 50g cornflour
  • 100g plain flour
  • 1tbsp black sesame seeds (optional)
  • vegetable oil, for deep-frying
  • 250ml soda water, ice-cold
  • 200g purple sprouting broccoli, woody ends trimmed off, chunky pieces sliced in half

For the nuoc cham


  • 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.

Goes well with


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