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Purple sprouting broccoli tempura with ponzu dipping sauce

Name: Purple sprouting broccoli tempura with ponzu dipping sauce
Total time: 25 min
Ingredients: 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

25 minutes
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

April 13, 2018 at 9:58 am

Ingredients

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

DIPPING SAUCE

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

Method

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.