East Meets West board

Crispy onion rings with sesame curry mayonnaise

By Danny Jansen & Patricia Snijders

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.

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