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Tempura Broccolini and Dipping Sauces

INGREDIENTS:1 ¼ cups ice water
3 tablespoons bottled teriyaki or soy sauce
1 egg
1 cup sifted flour
2 bunches Mann’s Broccolini
as needed, lemon wedges

Caribbean Chile Lime Dipping Sauce:
2/3 cup pureed fresh peaches or mangoes (or bottled peaches or mangoes)
3 Tbsp. mango chutney, chopped finely
2 Tbsp. fresh lime juice
2 Tbsp. mild red chiles, chopped finely
1 tsp. serrano chiles, chopped finely
3/4 Tbsp. ground cumin
1/8 tsp. salt

Creole Dipping Sauce:
½ cup mayonnaise
½ cup sour cream
1 Tbsp. lemon juice, fresh or from concentrate
½ Tbsp. creole seasoning blend
DIRECTIONS:Preheat oil to 375°F, using a deep-fat thermometer. Preheat oven to 300°F.

In a large bowl, mix together the water, teriyaki sauce and egg. Add flour and mix lightly until batter is just blended. (It’s okay if there are some lumps.) Working in small batches, dip Broccolini in batter and deep-fry until very lightly browned, about 30 seconds. Drain on paper towels. Keep warm in the oven while you fry the remaining Broccolini. Serve warm, with lemon wedges on the side and the following dipping sauces.

Procedure for all dipping sauces:
In large container, mix all ingredients. You may make ahead of time and refrigerate for later.


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