Step 1

Trim asparagus. Cut broccoli into florets. Cut carrot into 5mm sliceson a diagonal. Separate mushrooms, if necessary.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Repeat coating and cooking remaining vegetable pieces in four more batches.

Step 7

Serve vegetable tempura with tamari sprinkled with finely choppedred chilli and toasted sesame seeds.