Chef Andrea Immer Robinson shares her seafood tempura recipe in the latest episode of Ming Tsai, episode 7.


  • 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


  • 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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