Purple sprouting broccoli tempura with nuoc cham

Purple sprouting broccoli tempura with nuoc cham

Crispy tempura-battered purple sprouting broccoli served with a tangy, sweet, and spicy nuoc cham dipping sauce. A delightful fusion of crunchy texture and fresh flavors perfect as an appetizer or snack.

Miscellaneous

Prep Time

15 min

Cook Time

5 min

Servings

2

Purple sprouting broccoli tempura with nuoc cham brings together the delicate bitterness of purple sprouting broccoli enveloped in a light, crispy tempura batter. Tempura, a Japanese cooking technique involving battering and deep-frying, creates a wonderfully airy and crunchy exterior that complements the tender vegetable inside. The accompanying nuoc cham sauce, a classic Vietnamese condiment, adds a vibrant balance of salty, sour, sweet, and spicy notes that elevate the dish. Historically, tempura has roots in Japanese cuisine, introduced by Portuguese missionaries in the 16th century, evolving into a beloved cooking method emphasizing simplicity and freshness. Nuoc cham is a staple of Vietnamese dining, renowned for its refreshing blend of fish sauce, lime juice, sugar, and chili, often served alongside spring rolls or grilled dishes. Together, they make an exciting cross-cultural dish. This recipe pairs beautifully with steamed jasmine rice and grilled seafood or as a lively addition to any sharing platter. The crispy broccoli tempura makes for a fun finger food perfect for parties or casual meals. Remember to serve the tempura immediately after frying to enjoy their crispiness at their peak.

Ingredients

  • 50 g Corn Flour
  • 100 g Plain Flour
  • 1 tablespoon Sesame Seed
  • For frying Vegetable Oil
  • 250 ml Soda Water
  • 200 g Purple Sprouting Broccoli
  • 2 tablespoon Fish Sauce
  • Juice of 2 Lime
  • 1 chopped Birds-eye Chillies
  • 2 tablespoon Sugar

Instructions

First, prepare the nuoc cham dipping sauce by whisking together the fish sauce, freshly squeezed lime juice, chopped birds-eye chillies, sugar, and 5 tablespoons of hot water in a small bowl. This warm water helps dissolve the sugar, ensuring a perfectly balanced, flavorful sauce. Set this aside to allow the flavours to meld as you move on to the tempura. Next, combine the cornflour, plain flour, and sesame seeds (if using) in a bowl with a generous pinch of salt. This seasoning step subtly enhances the batter's flavor. Pour vegetable oil into a large, deep pan, filling it no more than one-third full — this depth prevents spattering and ensures even frying. Heat the oil to 180°C, or test by dropping a cube of bread in to see if it browns in 20 seconds, signaling the ideal frying temperature. Proceed to gently whisk the soda water into the flour mixture, taking care not to overmix; a few lumps are okay and will help create a light, crisp tempura batter. Using tongs, coat the purple sprouting broccoli thoroughly in the batter, then carefully lower each piece into the hot oil. Fry for 2 to 3 minutes until they turn a gorgeous golden crisp. Drain the tempura on kitchen paper to remove excess oil. Serve immediately with the fresh, zesty nuoc cham on the side for dipping — enjoy the perfect balance of textures and flavors! For best results, fry in small batches to maintain oil temperature and prevent sogginess.

Quick Info

Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
2

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