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.
Course
Dinner
,
Lunch
Cuisine
Asian
Difficulty
Easy
Browse Category
Dinner
,
Lunch
Duration
15-30 min
Diet
Vegan
,
Vegetarian
Cooking Technique
Instant Vortex Air Fryer
Main Ingredient
Grains
,
Vegetables
Keyword
grains
,
Instant vortex air fryer
,
vegan
,
vegetarian recipes
Home Category
Dinner
,
lunch
Servings
Prep Time
4
Servings
10
Minutes
Cook Time
15
Minutes
Servings
Prep Time
4
Servings
10
Minutes
Cook Time
15
Minutes
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!