|Photo: Sichuan onion rings recipe|
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