Name: Broccolini tempura with chimichurri sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 4 garlic cloves, peeled; 2 shallots; 250.00 ml flat leaf parsley; 1/2 tsp dried oregano; 1/2 tsp chilli flakes; 100ml peanut oil or sunflower oil; 100ml red wine vinegar; 130.00 gm rice flour; 250.00 ml plain flour; 4.00 gm baking powder; 2 eggs, whisked; 600ml soda water, chilled; 2 litres vegetable oil; 2 bunches Perfection Fresh broccolini, whole; 250.00 ml flaked almonds

Broccolini tempura with chimichurri sauce

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Chill for 2-3 hours before serving.

Ingredients:

4 garlic cloves, peeled
2 shallots
250.00 ml flat leaf parsley
1/2 tsp dried oregano
1/2 tsp chilli flakes
100ml peanut oil or sunflower oil
100ml red wine vinegar
130.00 gm rice flour
250.00 ml plain flour
4.00 gm baking powder
2 eggs, whisked
600ml soda water, chilled
2 litres vegetable oil
2 bunches Perfection Fresh broccolini, whole
250.00 ml flaked almonds

Instructions:

Prepare the sauce by blending all the ingredients until smooth. Chill in the refrigerator for 2-3 hours before serving.
In a large bowl, sift the flours and gently mix in the baking powder.
Gently combine eggs and soda water into the batter, allowing for some lumps while ensuring the batter remains chilled.
Preheat oil to 190C. Coat broccolini in batter, shake off excess, and sprinkle with flaked almonds before gently submerging into the hot oil.
Fry pieces individually until golden and crisp, about 60 seconds per piece, ensuring they do not touch. Drain on paper towels. Oil can be strained and reused.
Drizzle chimichurri sauce over crispy tempura.

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