Purple sprouting broccoli tempura with nuoc cham

• cornflour↗50g g
• plain flour↗100g g
• black sesame seeds↗1tbsp

  (optional)

• vegetable oil↗

  for deep-frying

• soda water↗250ml ml

  ice-cold

• purple sprouting broccoli↗200g g

  woody ends trimmed off, chunky pieces sliced in half

• fish sauce↗2 tbsp
• limes↗2

  juiced

• bird's-eye chilli↗1

  finely chopped

• sugar↗2 tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.