Salt ‘N Pepper Blooming Onion With Spicy Mayo

Ingredients

Spicy mayo
1 cup Japanese mayo
¼ cup sriracha sauce
1 teaspoon Sichuan pepper corn
10 teaspoon coriander seed
2- piece clove
4- piece star anise
1 -piece cassia bark
1 – piece small, dried chilli
100 gr salt
2 x brown onion
2 x cup rice flour
2 x cup glutinous rice flour
2 x cup tapioca starch
1 x cup soda water

Method

Spice Mayo
Mix all ingredients together in a bowl, any left-over store in the refrigerator for the ultimate dipping sauce.
Salt ‘n Pepper Spice
Place all ingredients together on a baking tray and roast for 6 minutes, remove from the oven and toss well then roast again for another 4 minutes till very aromatic and fragrant.
Grind to a fine powder in a spice grinder and store in an airtight container to sprinkle on everything.
How to Slice a Bloomin' Onion
Cut off 1/2 centimetre from the pointy stem end of the onion, then peel.
Place the onion cut side down. Starting 1/2 centimeter from the root, make a downward cut all the way through to the board.
Repeat to make four evenly spaced cuts around the onion.
Continue slicing between each section until you have 16 evenly spaced cuts.
Turn the onion over and use your fingers to gently separate the outer pieces.
Bringing it all together
Whisk the flour and starch together in a mixing bowl then Separate 1 cup of the flour mixture into another mixing bowl and combine with the soda water and whisk to a thin batter, it may need some more soda water to get it to the right consistency.
Place the onion in a separate bowl, cut side up, and pour all of the batter on top. Continue to spoon over the batter to ensure every part of the onion is, especially between the "petals."
Remove the onion from the batter and repeat the process with the flour mixture then shake off the excess.
Fill a large deep pot with at least 10 centimetres of the oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 180 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut side down. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with you salt ‘n pepper mix and serve with spicy mayo.