Ming says: Tempura and aioli are a classic example of how well East can meet West. Each of my master recipes have three variations: Chile, Spiced, and Basil Tempura and Lemongrass, Sambal, and Vinegar Aioli.

Makes about 8 cups

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 flakes)

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, puréed smooth
• 1/2 cup spinach leaves packed, blanched in salted water and shocked in ice water, puréed smooth
• Extra rice flour, if necessary

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 flakes into one, all the spices into the second one and basil and spinach purées in the third (you may need to add a touch more flour to keep thickened).

>>Use this Master Recipe in Seafood Tempura with Sesame Aioli by guest Chef Andrea Immer Robinson.

>>This recipe appears in Episode #411.

>> For additional recipes and more, visit www.ming.com