Tempura Broccoli

The perfect side to accompany any Asian dish or just as a tasty snack, which is great for the follicular phase as hormones start to pick up and you’re feeling more energised.

Serves 2

Prep & cook time: 15 mins

Stage of cycle: Follicular Phase


For the tempura:

  • 80g cornflour
  • 30g plain flour
  • 80ml sparkling water, chilled
  • small handful crushed ice
  • 1 Broccoli head, cut into florets
  • Vegetable oil for frying

For the dipping sauce:

  • 1 tbsp Sugar
  • 5 tbsp Malt Vinegar
  • 5 tbsp Soy Sauce
  • 1/2 Red Chilli, finely chopped
  • 3 Coriander Sprigs, roughly chopped


  1. Combine the dipping sauce ingredients and set aside
  2. Sieve the cornflour and plain flour into a large mixing bowl, with a pinch of salt. Make a well in the centre and slowly pour in the sparkling water, hand whisking as you go. Finally add in a small amount of crushed ice and let that melt into the mix and set aside.
  3. Blanch the broccoli for 2-3 minutes. Drain and leave to cool for 5-10 mins.
  4. Pour the vegetable oil into the pan, deep enough to fill 1/3 of it. Heat the oil over a high heat, while always keeping an eye on it at all times. The best way to check if your oil is hot enough is to drop a small piece of bread in, if it comes out golden brown in 30 seconds then you’re good to go!
  5. In batches, place a floret of broccoli into the tempura batter, gently lower into the hot oil. Fry for around two minutes or until golden. Remove with a slotted spoon and place on a plate lined with kitchen paper to soak up any excess oil. Repeat the process until all the broccoli has been fried.
  6. Serve on a large sharing plate with the dipping sauce on the side. Let everyone dive in and enjoy!

Tag @oh.my.nosh on Instagram

Kitchen dance


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