This recipe was created for Club House for Chefs by: Amanda Cohen, Chef Owner of Dirt Candy in New York, NY.
For the Red Curry Dipping Sauce: Mix together all sauce ingredients in a big bowl. Set aside.
For Turmeric Fried Broccoli: Smoke the broccoli either using a smoker, or constructing one from tin foil by the following: Line a square baking pan with tin foil, add 2 cups of hickory chips to the bottom, and place over burners on high heat. Cover with tinfoil like a lid. Once smoke starts to curl out from under the lid, put a tray or rack over the chips and place broccoli on it. Recover and let it sit on high heat until smoke comes out from under the lid again. Then remove broccoli. Toss the smoked broccoli in ¼ cup of the cornstarch, then shake off excess powder. Mix the remaining cornstarch, baking powder, panko, turmeric, salt, and flour together. Add vodka and seltzer to the cornstarch mixture. Roll the broccoli in the wet batter. Deep fry broccoli in batches until golden. Set on paper towels to drain.
For Assembly: Drizzle the dipping sauce all over the broccoli. Sprinkle scallions and herbs and chilies on top.
