Veggie Tempura with a Sweet Chili Dipper

By: Ming Tsai

Veggie Tempura with a Sweet Chili Dipper
cuisine icon Cuisine
Asian
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Instant Vortex Air Fryer
cuisine icon Keywords
15-30 min, 4 servings, asian, broccolini, cauliflower, chili sauce, club soda, cook 15 min, dinner, easy, extra-virgin olive oil, garlic powder, grains, instant vortex air fryer, kosher salt, lunch, paprika, prep 10 min, rice flour, rice vinegar, sauce as needed, scallion sliced, separated, shiitake mushrooms, sweet potato, vegan, vegetarian, vegetarian recipes, watercress as needed, white parts

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4 Servings
Ingredients
  • 340 g rice flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup scallion sliced, separated, white parts
  • 290 g sweet chili sauce
  • 60 ml rice vinegar
  • Hot sauce as needed
  • Watercress as needed
  • 960 ml Club soda
  • 225 g shiitake mushrooms
  • 1 sweet potato
  • 1 Broccolini
  • 1 cauliflower
Instructions
  • Mix the flour, paprika, and garlic powder in a large bowl.
  • Whisk in the cold club soda until a pancake batter consistency is achieved.
  • Fold in the scallion whites.
  • Add the extra virgin olive oil and salt.
  • Dip the veggies in the batter, making sure to coat them evenly.
  • Air fry on High (400 degrees) for about 15 Minutes until golden, brown, and delicious.
  • Meanwhile, prepare the sweet chilli dip.
  • In a bowl, whisk together the sweet chilli sauce, rice vinegar, scallion greens, and dashes of your favourite hot sauce.
  • Serve the veggie tempura on a bed of watercress with a bowl of sweet chilli dip on the side. Enjoy!
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