No need to pop to a restaurant when you know how to make our air fryer recipe for Sriracha vegetable tempura. In this recipe, we used asparagus, broccoli, carrots and mushrooms, but you can always try this recipe with your favourite vegetables. The Sriracha is used to flavour the batter before it is cooked in the airfyer.
Are you a fan of Japanese cuisine? Try one of our mouth-watering Japanese-inspired recipes.
Ingredients
Method
Trim asparagus. Cut broccoli into florets. Cut carrot into 5mm slices
on a diagonal. Separate mushrooms, if necessary.
Combine flour and salt in a large bowl. Place egg, sriracha and sparkling water in a jug; whisk to combine. Add egg mixture to flour mixture; whisk until just combined.
Preheat a 7-litre air fryer to 180°C for 3 minutes. Line a tray with baking paper and top a second tray with a wire rack.
Place breadcrumbs in a bowl; drizzle over oil. Using your fingertips, rub the oil into the crumbs until well combined. Working with one vegetable piece at a time, dip in batter, allowing excess to drip off, then coat in breadcrumb mixture; place on lined tray. Continue coating until you have 6–8 vegetable pieces ready to cook.
Taking care, place the vegetables in the air fryer basket in a single layer; at 180°C, cook for 5 minutes, turning halfway through cooking time, or until golden brown. Transfer to the wire rack over tray.
Repeat coating and cooking remaining vegetable pieces in four more batches.
Serve vegetable tempura with tamari sprinkled with finely chopped
red chilli and toasted sesame seeds.
