broccoli tempura with soy and ginger dipping sauce

A seasonal, healthy tempura with a flavour-packed soy and ginger dipping accompaniment.

400 g organic purple sprouting broccoli
groundnut oil, for deep frying

For the dipping sauce:
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp maple syrup
1 tbsp water
1 tsp fresh ginger, peeled and finely chopped
1 spring onion, green part, finely sliced on the diagonal

For the tempura batter:
100 g cornflour
100 g rice flour
pinch baking powder
pinch sea salt
250 ml sparkling water (or beer, which works well too)

View the full recipe at The Circus Gardener’s Kitchen →