Veggie Tempura with a Sweet Chili Dipper


  • 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
  • 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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