Serves 4 200g Tenderstem® broccoli 1 x 150g tempura batter mix Sunflower oil, for frying Salt, for sprinkling Sauces: 2 tablespoons soy sauce mixed with ½ teaspoon finely chopped root ginger and 1 teaspoon honey 2 tablespoons sweet chilli sauce 2 tablespoons satay sauce, mixed with ½ finely chopped small red chilli and a little coconut cream (or milk)
Rinse the Tenderstem® and dry carefully with paper towels. Prepare the sauces ready for serving. Pour the oil into a deep, heavy-based pan to a depth of about 5cm and heat until a little batter dropped carefully into the oil sizzles and floats to the surface. While the oil is heating make the tempura batter. Dip the prepared Tenderstem® spears into the batter and drain to remove excess batter. Carefully lower the Tenderstem® into the hot oil and fry, a few at a time, until the batter turns a light golden colour. Drain on paper towels and sprinkle with a little salt before serving immediately with the sauces. Recipe supplied by Tenderstem® Broccoli