Chicken-Shrimp Dog

Name: Chicken-Shrimp Dog
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Shrimps Deveined Shelled,; 1 TSP Baking Soda,; 1 Cup Ice Cubes,; 2 TBSP Egg White,; 1 TBSP Tapioca Starch,; 400 g Chicken Thigh Skinless Boneless,; 2 TBSP Sambal / Harissa / Thai Red Chili Sauce,; Pinch Sea Salt,; Pinch White Pepper,; Pinch Dried Mushroom Powder,; 4 Mozzarella Cheese Sticks,; Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying; Unbleached All Purpose Flour, For Dredging; 1 Eggs Lightly Beaten,; High Quality Japanese Panko, For Dredging; 4 Hot Dog Buns Homemade or Store-Bought,; Kewpie Mayo, For Spreading; Pinch Nori Flakes,; Pinch Sriracha Powder,

Daniel Lim @fatdoughsg

Singapore

I had been wanting to make a hot dog recipe for a long time now. The only thing that's holding me back is the bun. I had tried countless recipes that I can find on Google and trust me, none of them seems right. Right as in memorable or worth sharing. If you have checked out my previous recipe, then you would have known that I made my hot dog bun outta a hunch and the rest is history.

I am still using the same chicken-shrimp-sambal concoction from my scotch egg recipe. The only difference is, there is cheese inside. Yes, I wrapped mozzarella cheese sticks with the ground meat mixture. Kinda like a deep fried Juicy Lucy but in a cylindrical hot dog shape. I'm not really a fan of hot dogs or sausages, maybe I dislike processed meat. Anyway, you can choose not to dredge and deep fried tho; you can choose to grill on a griddle, although I am not sure if it will work out as good.

Glad that I persist with the image I have in mind. Cos if I haven't, I wouldn't have discovered a better way to make hot dogs. As the legendary Stan Lee quoted, "if you have an idea that you genuinely think is good, don't let some idiot talk you outta it." Ain't that the truth? In closing, I really hope you will give this recipe a try.

Daniel Lim @fatdoughsg

Saved

Ingredients

2hrs

4 servings

200 gShrimps Deveined Shelled,
1 TSPBaking Soda,
1 CupIce Cubes,
2 TBSPEgg White,
1 TBSPTapioca Starch,
400 gChicken Thigh Skinless Boneless,
2 TBSPSambal / Harissa / Thai Red Chili Sauce,
PinchSea Salt,
PinchWhite Pepper,
PinchDried Mushroom Powder,
4Mozzarella Cheese Sticks,
Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying
Unbleached All Purpose Flour, For Dredging
1Eggs Lightly Beaten,
High Quality Japanese Panko, For Dredging
4Hot Dog Buns Homemade or Store-Bought,
Kewpie Mayo, For Spreading
PinchNori Flakes,
PinchSriracha Powder,

Saved

Steps

2hrs

1

You can check out my previous on how to make your own sambal & hot dog buns.
2

Transfer the shrimps into a large bowl.
Coat the shrimps well with baking soda.
Add just enuff cold water to submerge the shrimps.
Add in the ice cubes.
Set aside for at least 30 mins.
3

Drain and rinse the shrimps thoroughly under running water.
Place shrimps into a small bowl along with egg white and tapioca starch.
Mix and coat the shrimps well.
You can grind your chicken and shrimps in a meat grinder, or you can use a food processor.
Transfer the ground chicken and shrimps to a shallow bowl.
4

Add sambal, salt, white pepper and mushroom powder.
Mix until well combined.
Mold the meat mixture to cover a cheese stick completely to form a cylindrical shape.
Transfer onto a lightly floured plate or tray.
Repeat the steps for the remaining cheese sticks.
5

You might have some leftover meat mixture. You can transfer it into a container and keep it in the freezer for future use. It can keep up to 1 month.*
Freeze the dogs for 30 mins. This will allow them to firm up.
In a dutch oven over medium heat, add 4 inches of oil.
*To check the temperature of the oil, insert a wooden chopstick into the oil.
If bubbles start to form around the chopstick, the oil is ready for frying.*
6

Add flour onto a plate. Season with salt & white pepper.
Add eggs onto a plate and panko into another.
Dredged the dogs onto the seasoned flour.
Follow by egg.
Lastly, onto the panko.
7

Place the dog onto a spider.
Gently drop into the oil.
Deep fry until golden brown on all sides. For even browning, flip with a pair of chopsticks.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
8

Repeat the process for the remaining dogs. Set aside until ready to use.
Spread the outer sides of the hot dog buns with some mayo.
Grill on a griddle until lightly charred on both sides.
Place the dogs into each bun.
Drizzle some kewpie mayo over the dogs.
Sprinkle some nori flakes and sriracha powder over the top.
Serve immediately.