Tenderstem Tempura

Light and crispy bites, ideal for dipping into sauces.

Tenderstem Tempura
serves 4

400g tenderstem broccoli
1 large egg yolk
225ml iced water
110g plain flour, sifted
sunflower oil for deep-frying
soy sauce or chilli dipping sauce to serve

Blanch the broccoli for 30 seconds, plunge into cold water, then drain well on kitchen paper. Heat the oil in a deep pan to 170c.

Beat the egg yolk and ice-cold water with a fork. Add the flour and roughly mix together. Coat a few pieces of the broccoli with the batter and deep-fry for 3 minutes. Drain on kitched paper and keep warm while cooking the rest in batches. Serve with dipping sauce.