Fry the shallots in hot oil until start to turn golden - remove with slotted spoon and allow to drain on paper towel
Repeat with garlic and then chilli and set aside
Pull the mushrooms into roughly 2 inch pieces (no need to be too specific - that's just a guide)
Make wet batter by combining all wet batter ingredients
As above with dry batter
Coat mushrooms in wet batter then in dry batter and add to the hot oil (do this is batches) turn after a minute or so and keep turning to ensure crisping on both sides
Once golden and crispy leave to drain on paper towel
Serve the mushrooms with the crispy shallots, garlic and chilli with a squeeze of lemon juice and your preferred dip