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Chile, Spiced & Basil Tempura Batters

Follow Ming Tsai's easy-to-follow tempura recipe from episode 17 of Simply Ming, series 7.

Ingredients

  • Basic Tempura:

  • 1 quart club soda, cold

  • 6 cups rice flour and some extra if needed

  • Chile:

  • 1/4 cup kochu karu (korean chile flake)

  • Spiced:

  • 1 tablespoon ground coriander

  • 1 tablespoon ground cumin

  • 1 teaspoon ground black pepper

  • 1 teaspoon ground pink peppercorn

  • Basil:

  • 1 cup basil leaves, blanched in salted water and shocked in ice water, pureed smooth

  • 1/2 cup spinach leaves packed, blanched in salted water and shocked in ice water, pureed smooth

  • extra rice flour, if necessary

Method

  • 1.

    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).

Notes

Makes about 8 cups batter

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