To prepare the tamarind dipping sauce, in a bowl, combine all the ingredients and mix well. Set aside.Place the spring onion, tomato, shallot, paprika, salt, ginger and garlic in a bowl. Add the flours and baking powder, and mix to combine. Gradually add the beer until the mixture begins to stick together.
Heat the peanut oil in a wok over high heat. Form the mixture into balls and fry until golden brown for 2-3 minutes or until golden brown and crisp.
Wrap the fritters with a lotus flower. Serve with the tamarind dipping sauce.