Trim the asparagus.

Cut the broccoli into florets.

Cut the carrot into ¼-inch slices on a slight diagonal.

Separate the oyster mushrooms if necessary.

In a large bowl, combine the self-rising flour and fine salt.

In a separate jug, whisk together the egg, sriracha sauce, and chilled sparkling water.

Add the egg mixture to the flour mixture and whisk until just combined.

Preheat your 5- or 6-quart air fryer to 350°F for 3 minutes.

Prepare the Bread Crumb Mixture:

Place the panko bread crumbs in a separate bowl.

Drizzle a bit of extra virgin olive oil over the bread crumbs.

Using your fingertips, rub the oil into the crumbs until they are well combined.

Working with one vegetable piece at a time, dip it into the batter, allowing excess to drip off.

Coat the vegetable in the bread crumb mixture.

Place the coated vegetable on a tray lined with parchment paper.

Continue coating until you have 6-8 vegetable pieces ready to cook.

Carefully pull out the air fryer pan and basket and place the coated vegetables in the basket in a single layer.

Slide the pan and basket back into the appliance.

Keep the temperature set at 350°F and set the timer for 5 minutes.

Cook the vegetables, turning them halfway through the cooking time, or until they are golden brown.

Transfer the vegetable tempura to a wire rack placed over a tray.

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

Serve the vegetable tempura with soy sauce and sprinkled with finely chopped red chile and toasted sesame seeds.