Thai Style Hotdogs
Thai Style Hotdogs
Thais love hotdogs, they have as many brands of hotdogs as they do brands of rice and canned fish. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not normally eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried. And the best hotdogs to use are the small ones labeled as cocktail hotdogs or sausages, there is no casings on these, bonus!
Ingredients
- 1 package quality hot dogs, or 2 small packages of cocktail sausages
- lard, or cooking oil for frying
- sweet chili sauce, for serving
Instructions
- Remove the casings on hotdogs, cut each hotdog into 3 equal pieces, then cut an X in each end, about ¼ inch deep. I used 2 packages of chicken cocktail sausages so just cut the X into each end.
- Heat the lard or oil in a large deep pan, you are going to shallow fry them. When the lard is hot but not smoking, carefully add the hotdogs. Fry for a few minutes, basically stir frying but be careful of the oil.
- As they fry, the ends open giving each hotdog more surface area, more surface area means more crispy. When lightly browned and crispy, remove to paper towels to drain.
- Serve with sweet chili sauce for dipping.
Notes
Low cost.
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