Crunchy, light and delicious.
Who ever said broccoli can't be a treat? These tempura tenderstem broccoli are light and crispy on the outside but tender on the inside with a delicate flavour of batter and broccoli. They pair perfectly with my homemade ponzu sauce. Serve it as a starter, aperitif or a side with fish/tofu.
Ingredients (serves 4):
Tempura Batter Recipe:
60g plain flour
60g corn starch
140mL sparkling water
1 ice cube
250g tenderstem broccoli
1L vegetable oil
Ponzu Sauce Recipe:
50mL soya sauce
1 clementine
2 limes
1 lemon
Method:
In a bowl, make the ponzu sauce by juicing all the citrus and mixing into the soy sauce. Give it a taste to make sure you're happy with it, feel free to add a bit more lemon or apple cider vinegar if it's still lacking acidity.
Empty the oil into a large saucepan and place on medium heat.
Slice the thicker tenderstem in half.
Weight the sparkling water in a jug and add the ice cube.
Weigh the flour and starch in a large mixing bowl, pour in the icy water on top and stir with chopsticks or a wooden spoon until just combined. Make sure to mix it very gently to avoid developing the gluten, opt for a few lumps rather than over mixing.
Drop a bit of batter into the oil to check the temperature, it's ready if it starts to gently fizz immediately. Dip the tenderstem into the batter then gently drop into the oil.
Fry for 2-3 minutes then remove from the oil and onto kitchen roll.
Enjoy the tempura broccoli dipped in the ponzu sauce while it's hot.
Tempura Tenderstem Recipe Video:
More Photos:
So inventive !!