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Tenderstem® broccoli tempura with dipping sauces

Ingredients:
200g Tenderstem® broccoli
1 x 150g pack tempura batter mix
Sunflower oil, for frying
Salt, for sprinkling

Sauces:
2 tablespoons soy sauce mixed with ½ teaspoon finely chopped root ginger
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)

Method:

1. Rinse the Tenderstem® and dry carefully with paper towels.
2. Prepare the sauces ready for serving.
3. 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.
4. While the oil is heating make the tempura batter according to pack instructions. Dip the prepared Tenderstem® spears into the batter and drain to remove excess batter.
5. 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.

Recipes from www.tenderstem.com