For the sriracha mayonnaise

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

To serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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