Try this vegan broccoli tempura, then check out our purple sprouting broccoli in oyster sauce and more purple sprouting broccoli recipes.
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
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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.
Nutritional Information
- Kcals 289
- Fat 10.7g
- Saturates 0.9g
- Carbs 41.4g
- Sugars 9.7g
- Fibre 3g
- Protein 5.2g
- Salt 2.7g
