Crispy spring onion fritter recipe
- Cuisine: Burmese
Ingredients10 spring onions, green part only, cut into 3cm lengths
1 tomato, sliced
1 Asian shallot, finely sliced
1 tsp hot paprika powder
1 tsp salt
2cm ginger, peeled, pounded
2 garlic cloves, peeled, pounded
5 tbsp rice flour
3 tbsp glutinous rice flour
½ tsp baking powder
½ cup of beer
500ml peanut oil, for deep-frying
10 lotus flowers
Tamarind dipping sauce
½ cup tamarind water
1 tsp sugar
½ tsp pounded ginger
½ tsp pounded garlic
½ tsp dried chili flakes
1 tsp sliced coriander
PreparationTo prepare the tamarind dipping sauce, in a bowl, combine all the ingredients and mix well. Set aside.
Place the spring onion, tomato, shallot, paprika, salt, ginger and garlic in a bowl. Add the flours and baking powder, and mix to combine. Gradually add the beer until the mixture begins to stick together.
Heat the peanut oil in a wok over high heat. Form the mixture into balls and fry until golden brown for 2-3 minutes or until golden brown and crisp.
Wrap the fritters with a lotus flower. Serve with the tamarind dipping sauce.
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Soaking a clay-pot
Before cooking with a clay-pot soak it in water (which is absorbed into the pores of the clay). As the pot heats up in the oven, the water will evaporate, producing steam, this will prevent the food from drying out.
Based on seaweed and used as a stabiliser or thickener in many food products, agar-agar is a vegetarian alternative to gelatine. It is sold in many of the large supermarkets in powder form, as flakes and as bars.