Prue Leith's Tempura Broccoli with Soy & Ginger Sauce | Lakeland Inspiration

Ingredients

• 2 tbsp, rice wine vinegar
• 2 tbsp, light soy sauce
• 2 tbsp, mirin (Japanese rice wine)
• 1 tsp, finely grated ginger
• 1, spring onion, finely sliced
• 150g, plain flour, sifted twice
• 75g, cornflour
• ½ tsp, salt
• 275ml, sparkling water, well chilled
• 400g, long-stemmed broccoli, washed and patted dry
• 1 litre, vegetable oil