Veggie Tempura with a Sweet Chili Dipper

Tempura made lighter, this fun take on a classic recipe allows you to enjoy crunchy tempura while getting in your daily servings of veggies! And remember, everything is better dipped, making my sweet chili dipper a perfect addition.

Cuisine

Asian

Course

Dinner, Lunch

Difficulty

Easy

Duration

15-30 min

Diet

Vegan, Vegetarian

Cooking Technique

Instant Vortex Air Fryer

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 Time

10 min

Cook Time

15 min

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!