Ingredients

• 3-4 pcs Broccoli, cut into medium-size florets
• 100g plain flour
• 2 eggs , separated
• 2 tbsp vegetable oil
• Cooking oil for deep frying
• Blanch the broccoli in boiling water for 3-4

Method

1. Blanch the broccoli in boiling water for 3-4 minutes. Tip into a colander and rinse under cold tap water. Drain well and set aside.
2. Mix flour and a pinch of salt in a large bowls.
3. In a separate bowl, whisk the egg yolks together with 175 mL of iced water. Add to the flour with the oil and mix until the batter becomes smooth.
4. In a separate bowl whisk the egg whites until they become stiff then fold into the batter.
5. Heat the oil in a deep fryer or large wok to high heat.
6. Coat the broccoli with the batter and use a slotted spoon to drop them to the hot oil. Deep fry for around 3 minutes or until they are golden and puffy.
7. Drain on paper towel and continue with the rest in batches. Lightly sprinkle salt, best served with chili garlic sauce with a drizzle of soy sauce or Japanese Mayo.