Home » Starters & Soups » Broccoli Tempura & Ponzu Dipping Sauce
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Ref: 200
Heading: Starters & Soups
Cuisine: Japanese
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   250 ml  Soda water, cold
   400 g  Purple sprouting broccoli spears
   100 g  Plain flour 
   50 g  Cornflour 
   deep fat fry  Vegetable oil
  Dipping Sauce
   4 tbsp  Soy sauce 
   1 tbsp  Mirin 
   1 tbsp  Lime juice
   1 Caster sugar 
   2 tsp  Rice wine vinegar 
   1 Red chilli mild or hot finely chopped
  Garnish
   sprinkle  Sea salt
   sprinkle  Sesame seeds toasted optional

Method

  Step 1
Place all of the dipping sauce ingredients into a bowl & whisk until the sugar is dissolved.
  Step 2
Put the flours & salt into a large bowl & gradually whisk in the soda water ,don’t over whisk as this will make the batter chewy.
  Step 3
Fill a pan no more than 1/3 full with oil & heat to 180'C or until a cube of bread browns in 30 seconds.
  Step 4
Dip 4 or 5 broccoli spears into the batter, coat fully & gently lower into the oil. Fry for 4-5 minutes or until really crisp, then drain on kitchen paper & season with sea salt . Keep warm in a low oven while you fry the rest. Serve with the dipping sauce, sprinkle over sesame seeds.

Suggestion & Tips

Change veg type, maybe bell pepper, cauliflower or mix etc.
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