Cantonese Broccoli in Cheese and Sesame Coating

5 from 3 votes
Prep Time 25 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 1 tsp Salt
  • 500 g Water
  • For the batter:
  • 70 g Flour, type 405
  • 1 Egg, size M
  • 3 tbsp Rice Wine, (Arak Masak)
  • 2 tbsp Mozzarella, finely grated
  • 1 tbsp Sesame seeds, white
  • 2 tbsp Celery leaves, fresh or frozen
  • 1 pinch Black pepper, fresh from the mill
  • Salt to taste
  • 1,5 liter Frying oil, fresh


  • Cut the stem 1 cm off the bottom of the washed broccoli and remove the florets about 3 cm with the stem from above. Chop large florets bite-sized. Cut the upper, unwooded stem parts crosswise into pieces approx. 3 cm wide, halve the thick ones lengthways. Peel the main stems, which are lignified at the edge, cut 3 cm wide pieces and cut in half lengthways. Blanch in boiling salted water for 2 minutes.
  • Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use two tablespoons of it immediately and freeze the remaining leaves. Weigh frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and freeze in portions.
  • Break open the egg and separate the egg white. Mix the ingredients for the dough shell homogeneously to form a viscous dough. Add some rice wine if necessary. Beat the egg whites into snow and fold into the dough. Let the dough mature for 5 minutes.
  • Heat the frying oil to 200 degrees. Pull the broccoli pieces through the batter in portions and fry until light brown. Serve the broccoli fried in the batter as a starter with a yogurt dip or as an accompaniment to fish and meat dishes and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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