Ingredients
Units
Scale
- 8 spring onions, green part only, cut into 3 cm lengths
- 1 small onion, thinly sliced
- 1 large shallot, finely sliced
- 1 1/2 tsp hot paprika powder
- 1 tsp salt
- 2 cm ginger, peeled, pounded
- 3 small garlic cloves, peeled, pounded
- 5 tbsp rice flour
- 3 tbsp glutinous rice flour
- 1/2 tsp baking powder
- 125 ml beer
- 500 ml peanut oil, for deep-frying
- Tamarind dipping sauce
- 1/2 cup tamarind water (see Note)
- 1 tsp sugar
- 1/2 tsp pounded ginger
- 1/2 tsp pounded garlic
- 1/2 tsp dried chili flakes
- 1 tsp sliced coriander
Instructions
- To prepare the tamarind dipping sauce, in a bowl, combine all the ingredients and mix well. To make the tamarind water dissolve 300g tamarind pulp with 250g warm water. Work the pulp until dissolved and then strain the liquid through a fine seive, discard the pulp and measure out ½ cup to use. Set aside.
- Place the spring onion, onion, 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. Grab a clump of the mixture, pinch it together and drop into the oil, fry in batches for 2-3 minutes, turning over halfway, until golden brown and crisp.
- Serve with the tamarind dipping sauce.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1161.7 kcal
- Sugar: 4.73 g
- Sodium: 642.2 mg
- Fat: 114.96 g
- Saturated Fat: 19.48 g
- Trans Fat: 0.0 g
- Carbohydrates: 32.21 g
- Fiber: 3.39 g
- Protein: 3.45 g
- Cholesterol: 0.0 mg
