Purple sprouting broccoli tempura with nuoc cham recipe | Good Food
Use a combination of cornflour and plain flour to make the crispiest tempura. It pairs wonderfully with nuoc cham, a sweet-sour Vietnamese dipping sauce
Ingredients
- 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
- 2 tbsp fish sauce
- 2 limes juiced
- 1 bird's-eye chilli finely chopped
- 2 tbsp sugar
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