Level up your greens with this punchy recipe
Serves 6
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This recipe was inspired by some of the ingredients commonly found in Korean cuisine, such as ginger, lemongrass and chilli paste with soy bean oil. Fresh pear has also been incorporated for sweetness!


  • 3 bunches broccolini (525 g), trimmed
  • 100 g chilli paste with soy bean oil
  • 3 cloves garlic, chopped
  • 1 tsp finely grated ginger
  • 1 long red chilli, sliced thinly, plus extra to serve
  • 1 stalk lemongrass, white part only chopped
  • 1 small pear (180 g), cored, chopped
  • 2 tsps vegan fish sauce
  • 2 tbsps chopped Thai basil
  • 500 g packet tempura flour mix
  • Vegetable oil, for deep-frying
  • ⅓ cup Thai basil leaves, extra
  • Chinese black vinegar, to serve

Cut any thick broccolini stalks in half lengthways. Place chilli paste, garlic, ginger, chilli, lemongrass, pear, fish sauce and basil in a food processor; process until almost smooth. Transfer mixture to a large bowl; add broccolini, turn to coat well. Stand for 30 mins.


Meanwhile, prepare tempura flour mix according to packet directions.


Fill a large wok or saucepan one-third full with oil; heat over medium heat until 200 C (or when a cube of bread turns golden in 10 secs).


Working in batches, dip broccolini one at a time in tempura batter then gently lower into hot oil, being careful not to overcrowd wok. Cook, turning occasionally, for 3 mins or until crisp and golden, and broccolini is crisp-tender. Remove with tongs; drain on paper towel. Season with salt. Repeat with remaining broccolini and tempura batter.


In the same oil, cook the extra basil leaves for 20 secs or until crisp. Remove with a slotted spoon; drain on paper towel. Cook the extra chilli for 1 min or until crisp. Remove with a slotted spoon; drain on paper towel.


Serve broccolini sprinkled with crisp basil leaves and chilli, and vinegar in a small bowl.

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