Vietnamese Miscellaneous recipe.
50g Corn Flour 100g Plain Flour 1 tablespoon Sesame Seed For frying Vegetable Oil 250ml Soda Water 200g Purple Sprouting Broccoli 2 tablespoons Fish Sauce Juice of 2 Lime 1 chopped Birds-eye Chillies 2 tablespoons Sugar
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.