Broccoli Tempura with a sweet chilli dip

I love broccoli. It just reeks of a wholesome Sunday dinner accompaniment or as some added weight to a bake. When asked to take part in the Tenderstem challenge, I really wanted to take a different angle. The challenge was to get said broccoli on the table within 10 minutes...

Broccoli as a starter or light lunch is maybe not often considered.

Variations on this are available, however they take more than 10 mins to get to the fork. This is simple, light yet fulfilling and most of all...easy.

Maybe not the most healthy course ever created but taste outweighs diet for me!





This is based on a light lunch for 2


Ingredients:

100g Tenderstem broccoli
1 egg
1 small red chilli
1 small green chilli
1 cup of iced spring water
1 cup of sifted plain flour
1 chopped spring onion
2 tablespoons sweet chilli sauce
1 tablespoon of soured cream
Celery salt

Heat fryer/saucepan of vegetable oil
Bring a saucepan of water seasoned with celery salt to the boil
Meanwhile deseed and chop the chillies
Mix egg, water and sifted flour to a batter - do not over mix - add chillies
Add broccoli to boiling water for 2 mins
Mix chilli sauce, spring onion and sour cream and place in ramekin or appropriate dipping dish
When broccoli has boiled, drain, dredge in batter and deep fry till nicely browned
Serve immediately