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Corn dawg batter

  • Sausages or frankfurters 10 x
  • Hot dog sticks 10 x
  • Polenta 150 g
  • Milk 250 ml
  • Salt 2 g
  • Sugar 25 g
  • Self-raising flour 150 g
  • Egg 1 x

Salsa

Chipotle Mayonnaise

To Assemble

  • Hot dog buns 10 x
  1. Corn dawg batter

    • Combine the batter ingredients together.
    • Place hot dog sticks into hot dogs, lightly dust with flour and dip into batter. Deep fry until cooked and golden.
  2. Salsa

    • Boil corn and remove the kernels from the cob with a sharp knife. Combine with the green onion, tomato, oil, KNORR Lime Powder and salt. Refrigerate for use.

  3. Tobacco onions

    • Fry onions in deep fryer at 160 degree Celsius until golden and crispy.

  4. Chipotle Mayonnaise

    • Combine HELLMANN'S Real Mayonnaise and KNORR World Cuisine Chipotle BBQ Sauce together and refrigerate for use.

  5. To Assemble

    • Place cooked dawgs into warmed hot dog rolls and add salsa, chipotle mayo and finally top with tobacco onions.

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