Salt & pepper sprouting...Salt & pepper sprouting broccoli with sriracha mayonnaise

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Salt & pepper sprouting broccoli with sriracha mayonnaise might be a recipe you should try. This recipe serves 4. One serving contains 927 calories, 7g of protein, and 76g of fat. For $1.38 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It works well as a side dish. This recipe from BBC Good Food requires garlic cloves, juice of lime, ice, and rapeseed oil. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is pretty good. Similar recipes are Cheesy Broccoli Puffs with Sriracha Mayonnaise, Salt and Pepper Salmon With Lime Mayonnaise With Potatoes, and Salt and Sichuan (Szechuan) Pepper Tuna With Wasabi Mayonnaise.

Ingredients

Cooking Instructions

1. 01

   For the mayo, blitz the egg, lime juice and garlic in a food processor until light and frothy. With the motor running, add the oil in a thin, steady stream until the mixture thickens and emulsifies. Switch off, season, then fold in the sriracha. Chill until needed.

2. 02

   Slowly heat the oil to 175C in a wok or deep-fat fryer (a drop of the batter will sizzle and turn brown in 20 secs). To make the batter, mix the flours with 1 tsp sea salt and the peppers.

3. 03

   Whisk in the sparkling water and crushed ice. Dust the broccoli first in corn flour, then dip each piece in the batter, shaking off any excess.

4. 04

   Add the broccoli to the hot oil in batches and fry for about 2 mins or until golden and crisp. Scoop out using a slotted spoon, and drain on a plate lined with kitchen paper.

5. 05

   Heat the sunflower oil in a wok.

6. 06

   Add the spring onions, garlic, onions and chilli, and stir-fry for 2 mins or until fragrant.

7. 07

   To serve, arrange the broccoli on plates or on a platter, scatter with the stir-fried aromatics, drizzle over the mayo and serve with some lime wedges, if you like.