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

step 1

For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl. Set aside while you make the tempura.

step 2

Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together. Fill a large, deep pan no more than a third full with the vegetable oil and heat until it reaches 180C or a cube of bread dropped in browns in 20 seconds.

step 3

Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs. Carefully lower into the hot oil and cook for 2-3 mins until crisp. Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.