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Ming Tsai

Seafood Tempura with Sesame Aioli

Seafood Tempura with Sesame Aioli
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Chef Andrea Immer Robinson shares her seafood tempura recipe in the latest episode of Ming Tsai, episode 7.

Serves 4

Ingredients

  • 2 cups basic tempura
  • 1 1/2 teaspoons sesame paste, divided
  • 4 dozen ipswich clams, shucked
  • 1 cup basic aioli
  • 2 teaspoons sesame oil
  • 1/2 teaspoon rice vinegar
  • 2 tablespoons toasted white sesame seeds, for garnish
  • 2 pounds ipswich clams
  • Canola oil, for frying
  • Kosher salt and freshly ground black pepper
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Method

  1. Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. In a medium bowl, combine Basic Tempura batter and 1/2 teaspoon sesame paste. Dip clams into batter, letting excess drip off, and gently place in oil, frying in batches until GB&D (golden brown & delicious), about 3-4 minutes. Drain on paper towels; season lightly with salt and garnish with sesame seeds while still hot. Meanwhile, in a medium bowl, combine Basic Aioli, 1/2 teaspoon sesame paste, sesame oil and rice vinegar. To serve, pile up fried clams on a platter and serve with a dipping bowl of sesame aioli.
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