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To start, make the batter by whisking together rice flour, baking soda, sea salt, and sparkling water until slightly chunky. Set aside.
In a saucepan, combine tamari, rice wine vinegar, and brown sugar, bring to a rolling boil, and reduce by half. Set aside to chill.
To make the Fresno aioli, combine mayonnaise, garlic, chile, lime juice, cilantro, and cumin in a blender until smooth. Salt to taste. Set aside.
To batter the vegetables, drench them in the tempura, shake off any excess, and carefully drop into deep fryer at 350° F for approx. 1 minute until golden brown.
Construct your plate starting with aioli on base, stack your battered vegetables, then drizzle soy glaze on top. Serve immediately and enjoy!