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.
Servings Prep Time
4Servings 10Minutes
Cook Time
Servings Prep Time
4Servings 10Minutes
Cook Time
  • 340g rice flour
  • 1tsp paprika
  • 1tsp garlic powder
  • 1tsp kosher salt
  • 1tbsp extra-virgin olive oil
  • 1/2cup scallionsliced, separated, white parts
  • 290g Sweet chili sauce
  • 60ml rice vinegar
  • hot sauceas needed
  • Watercressas needed
  • 960ml Club soda
  • 225g shiitake mushrooms
  • 1 sweet potato
  • 1 Broccolini
  • 1 cauliflower
  1. Mix the flour, paprika, and garlic powder in a large bowl.
  2. Whisk in the cold club soda until a pancake batter consistency is achieved.
  3. Fold in the scallion whites.
  4. Add the extra virgin olive oil and salt.
  5. Dip the veggies in the batter, making sure to coat them evenly.
  6. Air fry on high (400 degrees) for about 15 minutes until golden, brown, and delicious.
  7. Meanwhile, prepare the sweet chilli dip.
  8. In a bowl, whisk together the sweet chilli sauce, rice vinegar, scallion greens, and dashes of your favourite hot sauce.
  9. Serve the veggie tempura on a bed of watercress with a bowl of sweet chilli dip on the side. Enjoy!