Recipes
Chile, Spiced & Basil Tempura Batters
Episode 717: Lemongrass Sambal & 3 Vinegar Aioli
Makes about 8 cups batter
Ingredients
Basic Tempura:
1 quart club soda, cold
6 cups rice flour and some extra if needed
Chile Tempura:
1/4 cup kochu karu (Korean chile flake)
Spiced Tempura:
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground pink peppercorn
Basil Tempura:
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
Directions
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).
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