Hello amig@s, in this article we will tell you how we cook our crispy broccoli. Summer is coming, we have already put away the jackets and the duvet, we change our wardrobe with lighter clothes, the season of going to the beaches and taking off the winter white is already beginning. It is also noticeable in our diet, we eat more salads, cold soups, vegetables… The body asks us for fresher dishes that are as necessary as the good stews and stews of the characteristic winter.
Before we start, do you know how many properties broccoli has? It’s considered a superfood, it’s like a multivitamin camouflaged in vegetables. If we had known about it earlier, it might have flown like toilet paper during the onset of the pandemic
I’ll give you a short summary of its properties, because it could be enough for another article if I explained it in detail.
It provides a large amount of vitamins and minerals: such as Vitamin A, Vitamin B1, B2, B6 and Vitamin C. It is also a source of minerals such as calcium, potassium, phosphorus, iron, iodine, zinc, copper, and manganese. In addition, it contains sulforaphane, a sulfur compound that prevents precancerous cells from becoming malignant, inducing the death of diseased cells. So now you know, broccoli equals the source of life.
Now, the recipe is here. The quantities are for a starter to share during a lunch/dinner of 4 people, in case there are more dishes. It can also be used as a side dish to accompany any baked or grilled fish or meat.
CRISPY TEMPURA BROCCOLI WITH ZING, CUMIN AND LIME
INGREDIENTS:
– 300 G OF BROCCOLI
– 100 GR FLOUR FOR FRYING
– 300 GR SPECIAL TEMPURA FLOUR
– 1/2 LITRE OF SPARKLING WATER
– 50 GR MAYONNAISE
– 25 GR KIMCHI SAUCE
– 1 PINCH OF GROUND CUMIN
– 10 SLICES OF SPRING ONION
– 1/4 LIME
– 10 G CHOPPED CHIVES
–SALT
– MALDON SAL
The first step is to wash the broccoli well, let it drain, cut it into walnut-sized florets and set them aside on a plate with absorbent paper (kitchen) so that the florets finish drying.
In the meantime, prepare the tempura. Mix the special tempura flour with the 1/2 litre of sparkling water and a pinch of fine salt, beat the mixture with the blender until you get a homogeneous mixture and keep it in the same bowl.
To make the kimchi sauce, mix the mayonnaise with the kimchi sauce, which you can buy in any supermarket, until the two sauces are well integrated.
The next step, heat the fryer to 180º, while we pass the broccoli, first through the special flour for frying and then we submerge it in the tempura bowl. Once the oil is hot, put the broccoli for 5 minutes, the tempura should be an almondy brown tone. Be careful, don’t let it burn, because it spoils our plate. Once the broccoli is well browned, drain the excess oil, you can also use kitchen paper to absorb the excess oil. Remove the paper, in case you have used it, sprinkle a little cumin on top, grate the skin of the 1/4 lime with a grater over the broccoli, add a pinch of Maldon salt and finish by placing the kimchi sauce on each floret. Top the dish with finely chopped chives and slices of Chinese spring onion to refresh the dish.
And voila, we already have a super starter with super powers with which you will leave your invitad@s boquiabiert@s. It’s also a good way for your hij@s to eat broccoli, which is great for their growth. And if you’re too lazy to cook, you know, come to Abrassame, we nosotr@s do it for you with a lot of love and you can enjoy the panoramic views from our terrace