BROCCOLINI® TEMPURA WITH CHIMICHURRI SAUCE

INGREDIENTS

TEMPURA

2 Broccolini®, bunches
1 cup rice flour,
1 cup plain flour,
1 tsp baking powder,
2 eggs, whisked
600ml soda water, chilled
2L vegetable oil for deep frying,
1 cup flaked almonds,

CHIMICHURRI SAUCE

4 garlic cloves, peeled
2 shallots,
1 cup flat leaf parsley,
1/2 tsp dried oregano,
1/2 tsp chilli flakes,
1/4 tsp each of salt and pepper,
100ml either peanut or sunflower oil,
100ml red wine vinegar,

METHOD

  1. For sauce; place all the ingredients in a blender and mix well. Refrigerate the mix for 2-3 hours.·         Sift flours into a large bowl and stir through baking powder. ·         Add eggs and soda water, mix lightly. Some lumps are okay but it is important to keep batter cold. ·         Heat oil to roughly 190C or until hot. ·         Dip vegetable into batter, drain well then sprinkle with flaked almonds. Carefully lower into oil. Fry a few pieces at a time till golden crisp, approximately for 60 seconds each piece, taking care not to let pieces’ touch each other. Remove and drain on absorbent paper. Oil can be strained and reused. ·         Serve tempura with chimichurri sauce.