Broccolini Tempura®

5 servings

Broccolini Tempura

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Ingredients

Tempura Dipping Sauce
• 1 cup (250 mL) soy sauce
• ½ cup (125 mL) water
• 1/4 cup + 2 tbsp (90 mL) seasoned rice vinegar
• 4 tsp (20 mL) sugar
• ¼ cup (60 mL) scallions, thinly sliced
Tempura
• 2 bunches Mann’s Broccolini®
• 1 ½ cups (375 mL) water, ice cold
• 3 tbsp (45 mL) soy sauce, or teriyaki sauce
• 1 egg, beaten
• 1 cup (250 mL) flour, sifted
• lemons, wedged
• vegetable oil (for frying)

Instructions

To make the tempura dipping sauce:
1. Stir together soy sauce, water, rice, vinegar, and sugar until sugar is dissolved. Just before serving, stir in scallion. Serve immediately.
Tempura:
2. Preheat 2″ of oil to 375° F, on a deep-fry thermometer. Preheat oven to 300° F. In large bowl, mix together water, soy sauce and egg.
3. Add flour and mix lightly until batter is just blended. (Some lumps are okay.)
4. Working in small batches, dip Mann’s Broccolini® in batter and deep-fry about 30 seconds until lightly browned. Drain on paper towels. Keep warm in the oven while you fry the remaining Broccolini.
5. Serve warm, with lemon wedges on the side.

Notes