Thai spicy peanut hot dog
2
- Prep Time20 mins
- Total Time45 mins
- Makes8 servings
Photo, Roberto Caruso.
This simple peanut-coconut satay curry sauce is also a wonderful dressing for grilled chicken or pork, and for cold noodles with grated cucumber.
Ingredients
2 mini cucumbers, thinly sliced in half moons
2 shallots, thinly sliced
1/2 cup white vinegar
1/4 cup granulated sugar
1 tsp hot chili-garlic sauce
1/2 tsp salt
Peanut sauce
1/3 cup coconut milk
2 tbsp natural peanut butter
1 1/2 tsp brown sugar
1 tsp Thai red curry paste
1/2 tsp fish sauce
2 tbsp sriracha
1/4 cup chopped roasted peanuts
1/4 cup chopped cilantro
Instructions
COMBINE cucumber and shallots in a small bowl. Boil vinegar with granulated sugar, chili-garlic sauce and salt in a small saucepan over medium-high until sugar dissolves, 5 min. Pour over cucumber mixture. Refrigerate until chilled, about 30 min.
WHISK coconut milk with peanut butter, brown sugar, curry paste and fish sauce in a small microwave-safe bowl. Microwave on high, stirring halfway, until smooth, 1 min.
DRIZZLE peanut sauce over hot dogs. Top with sriracha, Thai relish, peanuts and cilantro.
Chatelaine Quickies: Gourmet hot dogs
Nutrition (per serving (topping only))
Calories 97, Protein 3g, Carbohydrates 9g, Fat 7g, Fibre 1g, Sodium 184mg.
Kitchen tip: Thai curry pastes are wonderful time savers. Look for them in small jars on the shelves of the Asian section of grocery stores.
Kitchen tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).