Shallot tempura with Asian-style dipping sauce
This cute take on the classic onion ring is much lighter and crispier - making these the perfect aperitif for dinner parties!
Ingredients
- 250g echalion shallots
- Sunflower oil, for frying
- 85g plain flour
- 1 tbsp cornflour
- ½ tsp salt
- 200ml ice cold sparkling water (and ice cubes)
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 1 tbsp sugar
- 1 lemon, zest only
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