Step 1

For the crispy onions, cut the onion into thin slices and soak in cold water. Sift the flour, baking powder & spices and mix with 100ml water to make a thick batter.

Step 2

Heat about 5cm of oil in a wok or a deep pan (don’t overfill the pan – only a third of the way maximum). Drain the onion well from the water, add to the batter and mix through by hand. Test the oil by adding a small amount of batter. If it bubbles up and begins to brown, it’s ready (approximately 180°C using a thermometer).

Step 3

Using tongs, carefully and loosely add the onions to the oil. Remove when golden and crispy onto a paper towel.

Step 4

Heat a grill plate/frypan to medium-hot heat, rub the burger patties with a little oil and cook for 8 minutes each side, turning twice until fully cooked through.

Step 5

Steam the bao buns according to packet instructions, and assemble with sriracha, aioli, coriander & carrot. Top with plenty of crunchy onions and serve.