Crispy Vegan Mango Tamarind Broccoli Wings
This vegan-friendly recipe brings together curry-spiced fried broccoli florets and a luscious mango-tamarind sauce, making it a perfect summer indulgence. Pair it with an iced lemon tea and enjoy the vibrant flavours of sunshine on a plate!
Servings 5 people
Ingredients
Fried Brocolli Foret
- 1 brocolli head
- 2 cups all-purpose flour
- 1 tsp curry powder
- ½ tsp salt
- ½ tsp baking powder
- 1½ cup flour or beer
- 2 cups neutral oil
Mango Tamarind Sauce
- 1 cup mango puree
- 2 tbsp tamarind paste
- 2 tbsp apple cider vinegar
- ½ cup brown sugar
- 2 tsp ginger, grated
- 1 tbsp neutral oil
- 1½ tbsp soy sauce
- sesame seed, garnish
Instructions
- Prepare the Broccoli – Cut the head of broccoli into small to medium bite-sized florets. Rinse thoroughly and set aside.
- Make the Batter – In a large bowl, whisk together the flour, curry powder, baking powder, and salt. Slowly add water while whisking until a smooth, thick batter forms. It should coat the broccoli florets evenly without being too runny.
- Coat the Broccoli – Add the broccoli florets into the batter and toss until fully coated.
- Heat the Oil – In a deep skillet or heavy-bottomed pot, heat the neutral oil to 350°F (175°C).
- Fry the Broccoli – Using tongs, carefully lower the coated broccoli florets into the hot oil. Fry in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Prepare the Sauce – In a saucepan over medium heat, add the mango puree, tamarind paste, brown sugar, ginger, oil, soy sauce, and vinegar. Whisk to combine and let it simmer for 3-5 minutes until it thickens slightly.
- Coat the Fried Broccoli – Add the crispy broccoli florets to the saucepan and toss until they are evenly coated with the mango-tamarind sauce.
- Garnish and Serve – Transfer to a serving platter and garnish with sesame seeds and chopped scallions. Enjoy immediately!