Follow Ming Tsai's easy-to-follow tempura recipe from episode 17 of Simply Ming, series 7.
In a large bowl, whisk club soda into rice flour until a pancake batter consistency is achieved. Divide batter among three bowls and fold chile flake into one, all the spices into the second one and basil and spinach purees in the third (may need to add a touch more flour to keep thickened).
Makes about 8 cups batter
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