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.