Korean-style Onion Rings

Mix all of the ingredients for the spicy sprinkle together in a small bowl. Set aside for later.

For the BBQ mayo, mix the ingredients together and set aside until ready to serve.

To start the batter, whisk together the cold plain flour, baking powder, gochugaru and curry powder in a large bowl. Place some paper towel over a baking rack set over a baking tray.

Heat enough vegetable oil to deep fry in a large, deep frying pan or wok over high heat.

While the oil is coming to temperature, toss together the onion rings and cornflour in a large bowl.

Once the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), whisk the cold beer and soda water into the flour batter mixture. Place the cornflour in a shallow tray or bowl.

In batches, coat the onion rings in the cornflour. Shake off the excess and then dip the onion rings into the batter before gently placing into the hot oil. Cook for 3-4 minutes or until each piece is golden and crisp. Drain on the paper towel, then repeat with remaining onions. Scatter over your spicy sprinkle and serve.