Broccoli Tempura

Original Recipe by: Khin's Kitchen

Servings: 4

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

▢ 11 oz broccoli

▢ Oil for frying, high smoke-point neutral flavour oil

For the Batter

▢ 3.5 oz flour, all purpose

▢ 1 oz cornstarch

▢ 1/2 tsp salt

▢ 1/2 tsp baking powder

▢ 1 egg

▢ 6 oz water, ice-cold

For the Dipping Sauce

▢ 1 tbsp low sodium soy sauce

▢ 1 tbsp mirin, Japanese rice cooking wine

▢ 1 tbsp rice vinegar or lemon juice

▢ 1 tsp brown sugar or honey

▢ 1/4 tsp ginger, grated

Prepare the Broccoli and Batter Flour

Rinse broccoli with plenty of water, shake off excess water and pat dry with a clean towel. Cut into bite-sized pieces so they cook evenly. You can also slice the stalks into thin sticks if they are too thick.
In a large mixing bowl, combine the tempura batter flour ingredients except water.

Coat with Flour and Preheat the Oil

Dredge each broccoli piece in the flour mixture, then set it aside. Preheat the oil before dipping in the batter.
Fill the frying pot with oil until it’s about 2-3 inches deep. Heat the oil to around 170-180°C (340-355°F). Use a thermometer if you have one. If it is too hot, the batter will burn, and if it is too cool, it will be greasy!

Dip in the Batter and Fry

Gently stir in the cold water into the leftover flour mix. Do not overmix, and it’s okay if the batter is a little lumpy. Then dip the broccoli pieces.
Dip each broccoli piece into the batter, letting any excess drip off. Carefully place them in the hot oil. While frying, sprinkle a little extra batter on top to create a beautiful tempura coating.
Fry in small batches so the temperature stays consistent. Cook for 2-4 minutes until the batter is crispy. Place on paper towels or a wire rack to drain excess oil.

Make Dipping Sauce and Serve

Combine dipping sauce ingredients in a small bowl and mix until sugar dissolves. Serve it together while the tempura is warm, fresh, and crispy.

Nutrition

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