Purple sprouting broccoli tempura with nuoc cham

Ingredients

1. 50g Corn Flour
2. 100g Plain Flour
3. 1 tablespoon Sesame Seed
4. For frying Vegetable Oil
5. 250ml Soda Water
6. 200g Purple Sprouting Broccoli
7. 2 tablespoons Fish Sauce
8. Juice of 2 Lime
9. 1 chopped Birds-eye Chillies
10. 2 tablespoons Sugar

How to prepare

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.