Korean Hotdog

The Korean Hotdog is a street food favourite.

It is similar to the classic fairground corndog, a hotdog or sausage covered in batter and fried in oil.

There are many different varieties and most roll the battered sausage in a topping before frying. Sesame Seeds, Bread Croutons and pork crackle are all popular, I’ve even seen chopped potato fries used.

Today I’m using crushed Pork Crackle as it’s easy to get in the supermarket.

6 hot dogs (frankfurters) or Kransky

Wooden Skewers

1 cup crushed Pork Crackle

oil for shallow frying

Chilli Sauce, ketchup, mustard, mayonnaise for service

BATTER

1 1/4 cup flour

2 tbsp granulated white sugar

1/2 tsp salt

2 tsp baking powder

½ cup ice cold milk

1 large cold egg

Skewer the Hotdogs, or Kransky sausages with wooden skewers to keep them straight and make them easy to handle

Pat dry and place into fridge to keep cold while making the batter.

Add the flour, sugar, salt and baking powder into a large mixing

bowl.

Mix all the dry batter ingredients together, add the egg and mix into the dry ingredients. Slowly incorporate the milk till it forms a thick sticky batter.

You may not need to use all the milk.

Pour the batter into a shallow pan or deep plate.

I'm using Pork Crackle, so I just crushed the rinds in the bag then poured them into a tray

Arrange your plates of batter and toppings nearby.

Remove the skewers from the fridge.

Roll the skewers in the batter.

Allow the excess batter to drip off.

Roll the battered skewers in the crushed pork crackle.

NOTE: You can return the battered hotdogs to the fridge so they stay cold until you are ready to fry them.

Heat your oil in a frypan, check the temperature with a small flake of bread, it wants to just “fizz” in the oil.

You want a nice medium frying heat.

Shallow fry on a medium heat so the inside of the sausage will heat in the time it takes to cook the outside to golden brown.

Take your time, keep rolling the hot dog over to get an even cook on the batter.

Drain off the excess oil before plating.

Serve, dressed with your favourite chilli sauce and/or mayo, sprinkle with chilli and onion greens or chives and maybe some leftover crackle if there is any.

How spectacular does that look?

It is an easy dish to make if you have everything organised and it not only looks great it is a taste sensation, real celebration food!