Tuesday, August 27, 2013

Sichuan onion rings recipe

Photo: Sichuan onion rings recipe
The home of tasty food recipes invites you to try Sichuan onion rings recipe. Enjoy my collection of delicious food recipes and learn how to make Sichuan onion rings.

These crispy onion rings are a red-hot Asian take on an American favourite.

Preparation Time 15 - 30 minutes
Cooking Time 10 minutes 

Ingredients (serves 4)

4 brown onions, cut into rings
Vegetable oil, to deep-fry
190g (1 1/4 cups) plain flour
50g (1/3 cup) cornflour
3 tsp baking powder
2 tsp salt
1 tsp bicarbonate of soda
2 tsp ground white pepper
1 tsp ground black pepper
1/2 tsp chilli powder
310ml (1 1/4 cups) iced water
1 long fresh red chilli, thinly sliced
1 shallot, trimmed, thinly sliced 


Place the onion in a bowl of cold water. Set aside for 10 minutes. Drain. Place on a baking tray lined with paper towel and set aside for 5 minutes. Pat dry with paper towel.

Add oil to a saucepan to reach a depth of 10cm. Heat to 190°C over high heat.

Sift flour, cornflour, baking powder, salt, bicarbonate of soda, white pepper, black pepper and chilli powder in a bowl. Add the water and whisk until just combined. Place the bowl over a bowl filled with iced water.

Dip one-third of the onion, 1 at a time, into the batter to coat. Add to oil. Cook for 1-2 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining batter and onion, reheating oil between batches. Place the onion on a platter. Top with chilli and shallot. 


Serves 4 as a starter or side.

Invaluable as the base of many dishes, brown onions can also be stars in their own right. Try them deep-fried for this sizzling starter or side.

Cook's tips: To make sure the oil is hot enough before frying, drop in a cube of bread - it should turn golden brown in 10 seconds.

Don't overmix the batter - it should be quite lumpy. This helps make the coating crisp and light.

Good Taste - October 2011, Page 33
Recipe by Sonja Bernyk

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