10 spring onions, green part only, cut into 3cm lengths
1 tomato, sliced
1 Asian shallot, finely sliced
1 tsp hot paprika powder
1 tsp salt
2 cm ginger, peeled, pounded
2 garlic cloves, peeled, pounded
5 tbsp rice flour
3 tbsp glutinous rice flour
½ tsp baking powder
125 ml beer
500 ml peanut oil, for deep-frying
10 lotus flowers
Tamarind dipping sauce

½ cup tamarind water (see Note)
1 tsp sugar
½ tsp pounded ginger
½ tsp pounded garlic
½ tsp dried chili flakes
1 tsp sliced coriander