Funky Asian Hot Dogs

4

Satay Hot Dogs with Sriracha Slaw and Roasted Peanuts

Lately I have been into hot dogs; I guess I just realized you can top them with anything you want and trust me this is exactly what I have been doing. My previous hot dogs consisted of BBQ sauce, quail eggs, avocado sauce and fresh jalapeños. Today, they are tossed in peanut sauce, topped with Sriracha slaw and finally some coriander, roasted peanuts and mustard. It sounds a bit crazy but it was DELICIOUS!

1

Tip: you definitely need a few napkins when devouring these!

This recipe makes 3 hot dogs.

Ingredients:

3 hot dog buns

3 bratwursts

2 tablespoons peanut butter

1 tablespoon soy sauce

1 teaspoon fish sauce

½ lime, juiced

½ tablespoon butter

Coriander

Roasted Peanuts

Yellow mustard

For the slaw:

130g cabbage, shredded

1 small shallot, thinly sliced

½ lime, juiced

3 tablespoons mayonnaise

1 tablespoon soy sauce

1-2 tablespoons Sriracha

1 teaspoon sugar

½ tablespoon rice vinegar

1 teaspoon honey

Salt, to taste

 

Preheat the oven to 220C.

Heat the butter in a pan over medium heat and start cooking the sausages for 12-15 minutes.

Combine all the ingredients for the slaw in a medium bowl, taste and add extra Sriracha and/or salt according to your liking.

Put the hot dog buns in the oven for a few minutes until nice and toasty.

Combine the peanut butter, soy sauce, fish sauce and lime juice in small sauce pan over low heat. Stir until the peanut butter has melted and all the ingredients are incorporated.

When the sausages are ready, toss them through the peanut sauce and add them to the buns. Pour any leftover peanut sauce. Add a heaping of slaw to the hot dogs and top with some coriander, peanuts and a drizzle of mustard. Enjoy!

 

 

 

 

 

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