Aiolis and Tempura Batters

Makes about 8 cups batter
 

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

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).