East Meets West board Crispy onion rings with sesame curry mayonnaise 15 min 4 servings By Danny Jansen & Patricia Snijders For this recipe 2 large onions, peeled 3 tbsp flour 1 egg, beaten with a little water 6 tbsp breadcrumbs sunflower oil pinch of salt ½ tbsp curry powder 1/2 tbsp sesame seeds 1/2 tbsp ginger syrup 4 tbsp mayonnaise Extra equipment: a deep fat fryer or a traditional frying pan with a cooking thermometer. Directions Heat a tablespoon of sunflower oil in a small pan. Fry the curry powder and sesame seeds in the pan. Once the sesame seeds turn a pale brown, spoon everything into a bowl and leave to cool. Cut the onion into rings about half a centimetre thick. Coat the onion rings: First dip them into the flour, then into the beaten egg, and finally into the breadcrumbs. Make sure that the onion rings are completely covered in the breadcrumbs. Combine the cooled curry and sesame seeds with the ginger syrup and mayonnaise. Heat some sunflower oil in a pan or preheat a deep fat fryer. Fry the onion rings at 180∞C until golden brown. Drain them on a kitchen towel and add a pinch of salt. Serve the onion rings with the sesame curry mayonnaise on the side.