Broccoli Tempura with Tahini Dipping Sauce

Charmaine Lu -
  • 1 egg
  • 150g flour
  • 230ml sparkling water, ice cold
  • 200g tenderstem broccoli spears
  • 1 litre sunflower oil, for deep-frying
  • For the Sauce
  • 1.5 tsp soy sauce
  • 1.5 tsp mirin
  • 2 tbsp quality tahini
  • Make the dipping sauce by stirring the ingredients with 3 tbsp of water in a small bowl, then set aside. To make the tempura batter, mix the egg with the flour and a pinch of salt, then incorporate the sparkling water without overmixing - some lumps are fine. Add the oil to a saucepan and heat to 180C or sizzling temperature.
  • Add the broccoli spears to the batter in batches, being sure to cover fully. Carefully lower into the sizzling oil, then fry for 90 seconds before turning and frying for 30 seconds on the other side. When crisp and golden, remove to a rack for draining and season with sea salt. Serve immediately with the dipping sauce and enjoy.
30 mins
4 serving