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Thai spicy peanut hot dog

2

  • Prep Time20 min
  • Total Time45 min
  • Makes8 servings
Thai spicy peanut hot dog

Photo, Roberto Caruso.

Chatelaine Triple Tested

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).

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