Try this vegetarian take on hot dogs with an Asian-style twist. Tempura veg adds texture and taste, contrasting with unctuous chilli jam and mayo
Ingredients
- 3 tbsp mayo
- 1 tbsp chilli jam
- 4 hot dog buns
- 500ml oil, for frying
- 50g cornflour
- 30g plain flour
- 80ml cold lager
- 300g mixed vegetables (we used courgette, aubergine and red pepper), cut into chunks
- 2 spring onions, thinly sliced
- 2 tbsp salted peanuts, roughly chopped
Method
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Mix the mayo with the chilli jam and set aside. Split the buns in half and get everything else ready.
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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.
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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.
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Divide the tempura veg between the buns, drizzle over some mayo, then top with the spring onions and peanuts.