Blackened shrimp hot dogs
Try this exotic twist on the hot dog with king prawns, black beans, mango and hot jalapeño mayonnaise. A fun, summery take on a family favourite
Tempura veg hot dogs
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 3 tbsp mayo
- 1 tbsp chilli jam
- 4 hot dog buns
- 500ml oilfor frying
- 50g cornflour
- 30g plain flour
- 80ml cold lager
- 300g mixed vegetables(we used courgette, aubergine and red pepper), cut into chunks
- 2 spring onionsthinly sliced
- 2 tbsp salted peanutsroughly chopped
Nutrition: Per serving
- kcal601
- fat36g
- saturates4g
- carbs55g
- sugars8g
- fibre4g
- protein11g
- salt1.1g
Method
step 1
Mix the mayo with the chilli jam and set aside. Split the buns in half and get everything else ready.
step 2
Heat the oil in a heavy-bottomed pan until 180C or until a little piece of veg browns in 20 secs. Line a baking tray with kitchen paper, then whisk together the flours and beer with a good pinch of seasoning.
step 3
Working in batches, spoon the veg pieces into the batter, toss to coat, then fry until golden brown and crisp – about 2-3 mins. Remove with a slotted spoon, drain on the kitchen paper and sprinkle with salt. Repeat the process until all the veg is fried.
step 4
Divide the tempura veg between the buns, drizzle over some mayo, then top with the spring onions and peanuts.
