Crispy Broccoli Tempura
June 19, 2020
150g corn flour
150g plain flour
1⁄2 teaspoon salt
300ml cold sparkling water
2 egg yolks, lightly beaten
300g tender stem broccoli
for the dipping sauce
1⁄4 cup light soy sauce
1⁄2 teaspoon rice wine vinegar
1 teaspoon homemade chilli oil
1 clove garlic, crushed
1 tablespoon spring onions,
1⁄2 teaspoon coriander, chopped finely
1⁄2 teaspoon toasted sesame seeds
Bring a large pot of lightly salted water to a boil.
Blanch the broccoli for 1-2 minutes (depending on their size).
Let the broccoli dry while you make your tempura batter.
Sift the flours into a medium sized bowl and add the salt.
Add in the egg yolks and slowly mix in the sparkling water.
Mix till smooth and place batter in the fridge
Heat a pan of any flavorless oil (vegetable, sunflower, or canola) to approximately 180`c.
Dip each broccoli floret into the batter and fry in batches till lightly golden and crispy.
Drain on a kitchen paper towel and sprinkle with salt before serving with the dipping sauce.
Homemade Spicy Harissa
Carrot Cake with Blackberry Buttercream
Get In Touch!
Copyright 2023 Freshly
Who We Are
Onn the Way
Karen Provision Stores
The Corner shop
Valley vegetable market