Steps

1. In a bowl, combine 1 tbsp ketchup, 1 tbsp mayonnaise, 1/2 tsp sugar, and 1/3 tsp curry powder. Mix until smooth to create the spicy aurora sauce.
   🕒 00:49
2. Remove the stems from 4 bell peppers.
   🕒 01:14
3. Insert your fingertip into the stem area and remove the seeds and pith. If it's tough, use chopsticks or a similar utensil.
   🕒 01:21
4. Slice the bell peppers (with stems, seeds, and pith removed) into rings about 1 cm thick.
   🕒 01:41
5. Place the sliced bell peppers and 2 tsp cake flour into a plastic bag. Shake well to lightly coat the bell peppers with flour.
   🕒 01:50
6. In a separate bowl, combine 4 tbsp cake flour, 2 tsp mayonnaise, and 4 tbsp water. Whisk until smooth to create the batter.
   🕒 02:00
7. Spread panko breadcrumbs onto a flat plate or tray.
   🕒 02:14
8. Dip the flour-dusted bell peppers into the batter, letting any excess drip off.
   🕒 02:20
9. Coat the battered bell pepper rings with panko breadcrumbs.
   🕒 02:23
10. First, cover the entire ring with panko, gently pressing down to fill any gaps and coat the inside of the bell pepper with breadcrumbs. The key is to coat the inside first, then coat the outside. Lift and gently roll them in your hands to shake off excess breadcrumbs for an efficient and clean result.
    🕒 02:34
11. Pour about 1 cm of oil into a frying pan and heat over medium heat.
    🕒 03:13
12. Once the oil is hot, test it by dropping a small amount of panko; it should sizzle and float to the surface.
    🕒 03:24
13. Place the panko-coated bell pepper rings into the hot oil and pan-fry.
    🕒 03:32
14. Once the bottom is golden brown, flip them over and continue to cook until the entire ring is golden brown.
    🕒 03:37
15. Once golden brown, remove the bell peppers from the pan and drain excess oil.
    🕒 03:49
16. Pan-fry the remaining bell pepper rings in the same manner.
    🕒 04:01
17. Once drained, arrange them on a plate.
    🕒 04:20