Looking to recreate this dish tried in a restaurant. Its detailed as a chorizo lollipop - chorizo in tempura batter with pear aeoli
the dish comes as a disk of chorizo which has been deep fried on a skewer in a light, crispy batter which comes out very shperical. I've gotten close to replicating but the tempura I use isn't achieving the lightness/crispiness of the dish served and requires a double dip/double fry method.
batter advice needed please!
