It was about two years ago when Sam Leong, celebrity chef and kitchen honcho of the Tung Lok group of restaurants, showed off his batter recipe on a local TV program. I got round to testing the recipe recently – better late than never, right? – and I must say it worked very well. I made a pile of fried onion rings for a group of professional judges – my 11 nieces and nephews – who showed universal approval by polishing off everything in five minutes. They even ate the bits of batter that had broken off. That’s gotta mean they really liked it!