Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Purple sprouting broccoli tempura
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Ingredients
- 100g plain flour
- 50g cornflour
- ½ tsp sea salt flakes
- 250ml soda water, chilled
- for deep frying vegetable oil
- 200g purple sprouting broccoli, separated into spears
- sea salt flakes
DIPPING SAUCE
- 4 tbsp soy sauce
- 1 tbsp mirin
- ½ lime, juiced
- 1 tbsp caster sugar
- 2 tsp rice vinegar
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.
