Salt & pepper sprouting broccoli with sriracha mayonnaise

Salt & pepper sprouting broccoli with sriracha mayonnaise

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Prep: 25 mins Cook: 15 mins

More effort

Serves 4 - 6

Spears of fried broccoli make a brilliant vehicle for transporting moreish sriracha mayonnaise into your mouth. Any leftover mayo certainly won't go to waste

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal475
  • fat36g
  • saturates3g
  • carbs31g
  • sugars1g
  • fibre4g
  • protein4g
  • salt0.9g
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Ingredients

    For the sriracha mayonnaise

    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 lime, juiced
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 1 garlic clove, finely chopped
    • 250ml rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1-2 tbsp sriracha, to taste

    For the broccoli

    • 140g cornflour, plus a little extra for dusting
    • 60g plain flour
    • 1 tsp black peppercorns, toasted and coarsely crushed
    • 1 tsp Sichuan peppercorns, toasted and coarsely crushed
    • 160ml sparkling water, chilled
    • handful of crushed ice
    • 500g sprouting broccoli, trimmed
    • sunflower oil, for deep-frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    To serve

    • 1 tsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 3 spring onions, sliced diagonally
    • 2 garlic cloves, finely sliced
    • 1 red chilli, finely sliced into rings
    • 1 lime, cut into wedges (optional)
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    Method

    1. For the mayo, blitz the egg, lime juice and garlic in a food processor until light and frothy. With the motor running, add the oil in a thin, steady stream until the mixture thickens and emulsifies. Switch off, season, then fold in the sriracha. Chill until needed.

    2. Slowly heat the oil to 175C in a wok or deep-fat fryer (a drop of the batter will sizzle and turn brown in 20 secs). To make the batter, mix the flours with 1 tsp sea salt and the peppers. Whisk in the sparkling water and crushed ice. Dust the broccoli first in corn flour, then dip each piece in the batter, shaking off any excess. Add the broccoli to the hot oil in batches and fry for about 2 mins or until golden and crisp. Scoop out using a slotted spoon, and drain on a plate lined with kitchen paper.

    3. Heat the sunflower oil in a wok. Add the spring onions, garlic, onions and chilli, and stir-fry for 2 mins or until fragrant.

    4. To serve, arrange the broccoli on plates or on a platter, scatter with the stir-fried aromatics, drizzle over the mayo and serve with some lime wedges, if you like.

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