Step 1 of 5
Purple Sprouting Broccoli Tempura with Nuoc Cham
Whisk together the fish sauce, lime juice, chopped chilli, sugar and 5 tbsp hot water to make the nuoc cham. Set aside.
Step 2
Whisk together the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt in a bowl.
Step 3
Fill a large, deep pan no more than one-third full with vegetable oil. Heat to 180C (a cube of bread will brown in 20 seconds).
Step 4
Quickly whisk the ice-cold soda water into the flour mixture — do not overmix. Using tongs, dip the broccoli spears into the batter and lower carefully into the hot oil.
Step 5
Fry for 2 to 3 minutes until crisp. Drain on kitchen paper and serve immediately with the nuoc cham for dipping.
