broccoli tempura with soy and ginger dipping sauce
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A seasonal, healthy tempura with a flavour-packed soy and ginger dipping accompaniment.
Ingredients
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)
Instructions
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