
Ingredients
Coconut Peanut Sauce
- 1 tablespoon (15) canola oil
- 2 tablespoons (30 mL) minced peeled fresh ginger
- 1 tablespoon (15 mL) minced shallot
- 1 tablespoon (15 mL) minced lemongrass
- 1 tablespoon (15 mL) minced Fresno chili
- 1 can (14 ounces/400 mL) coconut milk
- ½ cup (125 mL) peanut butter
- 2 tablespoons (30 mL) soy sauce
- 1 tablespoon (15 mL) sambal oelek
- Zest and juice of 1 lime
Tempura Broccoli
- ½ cup (125 mL) all-purpose flour
- 2 tablespoons (30 mL) cornstarch
- 1 to 1⅓ cups (250 to 325 mL) sparkling water
- Vegetable oil, for deep-frying
- 1 head broccoli, florets cut into spears
- Kosher salt and cracked black pepper
To Serve
- 1 tablespoon (15 mL) chopped roasted peanuts
- 1 tablespoon (15 mL) finely chopped cilantro
- 1 teaspoon (5 mL) minced Fresno chili
Make the Coconut Peanut Sauce
In a medium saucepan over medium heat, heat oil. Add ginger, shallot, lemongrass and chili and cook for 2 minutes, stirring constantly. Add coconut milk, peanut butter, soy sauce, sambal oelek and lime zest and juice; whisk to combine. Cook sauce until thoroughly heated, then transfer to a bowl and cool to room temperature.
Prepare the Tempura Broccoli
- In a deep, narrow bowl, whisk together flour, cornstarch and enough sparkling water to achieve a consistency like crêpe batter.
- In a deep medium saucepan, heat 4 inches (10 cm) of oil to 375°F (190°C).
- Working in batches, dip broccoli spears one at a time into batter, then carefully place in hot oil and fry until crisp and golden, about 3 minutes. With a slotted spoon, transfer broccoli to paper towel to drain and season lightly with salt and pepper. Repeat with remaining broccoli spears.
- Garnish tempura broccoli with peanuts, cilantro and chili, and serve immediately with Coconut Peanut Sauce.