2 sheets of puff pastry
3-4 spring onions, finely sliced
5 spice powder
½ tsp julienne ginger
1 chilli sliced
vegetable oil to fry
In a small dipping bowl add soy sauce, sliced chilli and ginger. Set aside on a serving platter.
Lay puff pastry sheets on your work surface. Sprinkle liberally with five spice powder and spring onion.
Roll up tightly into a roll and slice into 12 even rounds. Press down with your palm to flatten and place on a tray. Heat enough oil in a frypan to shallow fry, add the shallot cakes in batches and cook on medium heat until golden and puffy on both sides. Drain on paper towel and repeat until all are cooked. Arrange onto serving platter with dipping sauce. Sprinkle with a little spring onion and enjoy.