Crisp, beer-battered broccolini scattered with coriander and spring onion, served with a chilli and garlic dressing.






Skill level

Average: 3.2 (27 votes)


  • 3 bunches broccolini, trimmed and halved
  • 2 330 ml bottles Japanese beer, chilled
  • 500 g (3⅓ cups) self-raising flour
  • 1 tbsp black peppercorns
  • sea salt
  • vegetable oil, for deep-frying  
  • 200 g tapioca flour
  • coriander sprigs and thinly sliced spring onions, to serve


  • 1 long green chilli, seeds removed, finely chopped
  • 6 garlic cloves, finely chopped
  • 80 ml (⅓ cup) coconut vinegar or rice vinegar
  • 1 tbsp caster sugar
  • pinch of sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the dressing, place all the ingredients in a small bowl with 1½ tablespoons water and stir to combine well.  
  2. Pour beer into a mixing bowl. Add the flour bit by bit, mixing as you go until you get the consistency of thick pouring cream (you may not need all of it). Set aside.
  3. Grind the black peppercorns in mortar and pestle until coarse. Add an equal amount of sea salt, stir to combine and set aside.
  4. Fill a saucepan half-way with oil and heat to 170ºC.
  5. Place the tapioca flour in a large bowl. Working in small batches, lightly dust the broccolini with tapioca flour, then dip into the batter, letting the excess drip back into the bowl. Fry the broccolini until golden, then drain on paper towel. Season with the salt and pepper mix.
  6. Serve the salt and pepper broccolini scattered with coriander sprigs and spring onion, with the dressing on the side for dipping.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.