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Tomato and Mozzarella Basil Tempura with Three-Vinegar Aioli

Enjoy Ming Tsai's tempura and homemade aioli recipe at your next dinner party.


  • 2 cups Basil Tempura

  • 2 large heirloom tomatoes, sliced 1/2-inch thick

  • 2 balls fresh mozzarella, sliced 1/2-inch thick

  • 1 cup Three-Vinegar Aioli

  • Canola oil for frying

  • Kosher salt and freshly ground black pepper


  • 1.

    Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Have Basil Tempura in a medium bowl and dip tomatoes in tempura. Let excess drip off and gently lower tomatoes into hot oil. Fry until GB&D (golden brown and delicious), about 1-2 minutes. Drain on paper towels and season lightly with salt and pepper. To serve, make a stack of alternating tomato and mozzarella. Spoon Three-Vinegar Aioli over the top, and garnish with basil leaf.


* For Ming Tsai's chile tempura batter and three-vinegar aioli recipe, visit Ming Tsai's recipe page

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