Broccoli Tempura with Ponzu Sauce

Purple sprouting broccoli tempura with ponzu dipping sauce

  • serves 4 as a starter
  • Easy

Check out this vegan recipe for crunchy purple sprouting broccoli in crispy tempura batter. Ready in under 30 minutes, this dish will make an impressive dinner party starter



  • plain flour 100g
  • cornflour 50g
  • sea salt flakes ½ tsp
  • soda water 250ml, chilled
  • vegetable oil for deep frying
  • purple sprouting broccoli 200g, separated into spears
  • sea salt flakes


  • soy sauce 4 tbsp
  • mirin 1 tbsp
  • lime ½, juiced
  • caster sugar 1 tbsp
  • rice vinegar 2 tsp


  • Step 1

    Put all of the dipping sauce ingredients into a bowl and whisk until the sugar is dissolved.

  • Step 2

    Tip the flours and salt into a large bowl and gradually whisk in the soda water – don’t over-whisk as this will make the batter tough.

  • Step 3

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds.

  • Step 4

    Dip 4 or 5 broccoli spears into the batter, coat fully and gently lower into the oil. Fry for 4-5 minutes or until really crisp, then drain on kitchen paper and season with sea salt. Keep warm in a low oven while you fry the rest. Serve with the dipping sauce.

Try our vegetarian dinner party ideas here...

Cauliflower Sformato Recipe For Vegetarian Dinner Party


Nutritional Information

  • Kcals 289
  • Fat 10.7g
  • Saturates 0.9g
  • Carbs 41.4g
  • Sugars 9.7g
  • Fibre 3g
  • Protein 5.2g
  • Salt 2.7g