Broccoli in Sesame Batter with Mango Dip
Sesame is an excellent vegetable source of calcium and valuable unsaturated fats. The secondary plant compounds of broccoli have an antioxidant effect on the body.
You think the dip from the mango alone is sweet enough? All the better: Then you can skip the maple syrup and save sugar.
- 1 shallot
- 1 Mango
- 2 Tbsps White vinegar
- 40 grams brown sugar
- 1 generous pinch cayenne pepper
- 1 Broccoli
- 1 egg
- 100 grams Rice flour
- 100 grams Rice starch
- 1 pinch baking soda
- 4 Tbsps Sesame seeds
- 100 milliliters Canola oil
Peel shallot and chop finely. Peel mango and finely chop pulp. Combine mango, shallot, vinegar and sugar and bring to a boil, stirring. Simmer on low heat for about 2-3 minutes, season with cayenne pepper and let cool.
Measure 270 ml (approximately 1 cup) of water and freeze until ice-cold. Rinse broccoli, cut into florets and halve florets. Whisk egg with ice-cold water until frothy. Combine flour with cornstarch and baking soda and stir into egg mixture, add sesame seeds and mix until smooth. Pour batter into a shallow dish and dip broccoli pieces into it, one at a time. Heat canola oil in a pan and cook broccoli pieces until lightly browned. Drain on paper towels and serve with mango dip.