Purple sprouting broccoli tempura with nuoc cham

Instructions

1- step 1 For the nuoc cham, whisk together all of the ingredients with 5 tbsp hot water in a small bowl.

2- Set aside while you make the tempura.

3- step 2 Whisk the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt together.

4- 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.

5- step 3 Quickly whisk the soda water into the flour mixture, being careful not to overmix, then dunk in the broccoli using tongs.

6- Carefully lower into the hot oil and cook for 2-3 mins until crisp.

7- Drain on kitchen paper, then serve with the nuoc cham on the side for dipping.