Fried hot dog
Fried hotdog in a tempura batter with egg net
Ingredients
- 4 Hotdog buns
- 4 chicken hot dogs or regular ones
Batter
- 100 gram flour
- 1/2 tsp dried garlic
- 120 ml sparkling water ice cold
- ½ tbsp dried chives
- 2 tbsp beer optional
- Pepper
- Salt
For dipping the hot dogs
- 30 g flour
- 1 tbsp dried chives
- pepper and salt
- 1 egg whisked
Egg net
- 2 eggs
- 2 tbsp milk
- ½ tsp ground fennel
- 1 tsp curry powder
- Sunflower oil for frying
For serving
- 3 spring onions thinly sliced
- Peanut butter
Instructions
- Heat a small saucepan ( but large enough to fit the size of the chicken sausages) to 180˚ C (350˚F) with the sunflower oil
- Cut the spring onions in small diagonal pieces. Remove the sausages from the can and leave to drain in a sieve. Pat dry with kitchen paper.
- Measure 30 gr of flour (about 3 tablespoons) and add this together with one tbsp of the dried chives and some pepper and salt in a deep plate. Whisk one egg in another plate. In a third plate you add the 100 grams of flour, the icecold sparkling water and a splash of beer to a light batter. Sprinkle another half tbsp of the dried chives through the batter.
- Whisk the two remaining eggs together with the milk, curry, ground fennel seeds and some pepper and salt to an egg mixture. Add the mixture into a squeeze bottle and if you don't have that use a big tablespoon for pouring the egg nets into the frying pan.
- In a hot pan (preferably non-stick) ad a little bit of oil and then make an egg net by pouring or squeezing horizontal and vertical lines which make up the net. Bake them like any egg but don't turn as they break easily and are thin enough so they should cook through.
- Drag your sausages through the flour, whisked egg and the batter at the end and fry in the hot oil for about 3 minutes. Don't add more than two at the time, or they will stick together. Once they have a crispy layer leave to drain on a piece of kitchen paper.
- Cut open your hot dog bun and spread one side with peanut butter (optionally spread the other side with harissa). Wrap the egg net around the fried hotdog and put on the bun. Finish with spring onion.
- Delicious with sweet chili sauce and some prawn crackers on the side.
Nutrition
Calories: 170kcal | Carbohydrates: 28g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 55mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg