Purple sprouting broccoli tempura with nuoc cham

1. For the nuoc cham, whisk all the sauce ingredients together with 5 tbsp hot water in a small bowl, then set aside while you make the tempura.
2. Whisk together the cornflour, plain flour, sesame seeds (if using) and a large pinch of salt. Fill a large, deep pan no more than a third full with vegetable oil and heat to 180C, or until a cube of bread browns in 20 seconds.
3. Quickly whisk the soda water into the flour, taking care not to overmix, then dip in the broccoli using tongs. Lower it carefully into the hot oil and cook for 2 to 3 minutes until crisp. Drain on kitchen paper and serve with the nuoc cham alongside for dipping.

Tips from the ZestyPlate Kitchen

• Keep the soda water ice-cold and stir the batter only briefly. A few lumps left in actually help it fry up crisp.
• Get the oil up to temperature before you start, or the batter soaks up oil instead of crisping.
• Fry in small batches so the oil stays hot and the coating stays light.
• Eat it as soon as it comes out of the pan, while the batter is at its crispest.