Prue Leith's Tempura Broccoli with Soy and Ginger Dipping Sauce
Recipes

Prue Leith's Tempura Broccoli with Soy and Ginger Dipping Sauce

With a light, crisp batter, this Japanese-style recipe is perfect as a starter or side dish, and the dipping sauce...

Ingredients

For the dipping sauce

  • 2 tbsp rice wine vinegar 
  • 2 tbsp light soy sauce 
  • 2 tbsp mirin (Japanese rice wine) 
  • 1 tsp finely grated ginger 
  • 1 spring onion, finely sliced 

For the tempura batter

  • 150g plain flour, sifted twice 
  • 75g cornflour 
  • ½ tsp salt 
  • 275ml sparkling water, well chilled 
  • 400g long-stemmed broccoli, washed and patted dry 
  • 1 litre vegetable oil 

Method

  1. Whisk the dipping sauce ingredients together and set aside.
  2. To make the tempura batter, mix the flours and salt together then whisk in the sparkling water until just combined – do not over-mix or the batter will not be light.
  3. Fill your wok (with the rack attached) with the vegetable oil and heat to 180°C or until a cube of bread browns in 30 seconds.
  4. Dip 3 or 4 broccoli spears into the batter to completely cover, shake off excess and slide each spear carefully into the hot oil. Fry for 4-5 minutes. Remove from the oil with a slotted spoon and drain on the rack. Repeat in batches.
  5. Serve warm with the dipping sauce on the side.