Korean hot dogs
Reinvent the hot dog with a tasty Korean twist. In place of onions and ketchup, try kimchi and spicy mayonnaise topped with carrot and sesame seeds
Blackened shrimp hot dogs
Serves 4
Easy
Prep:
Cook:
Try this exotic twist on the hot dog with king prawns, black beans, mango and hot jalapeño mayonnaise. A fun, summery take on a family favourite
Skip to ingredients
- 180g raw king prawns
- 2 tbsp fajita seasoning
- 2 tbsp vegetable oil
- 400g can black beansdrained and rinsed
- 2 limes1 juiced, 1 cut into wedges to serve
- small bunch corianderleaves only
- ½ jalapeño(deseeded if you like), finely chopped
- 3 tbsp mayonnaise
- 4 hot dog buns
- ½ mangopeeled and thinly sliced
Nutrition: Per serving
- kcal495
- fat25g
- saturates2g
- carbs45g
- sugars8g
- fibre7g
- protein19g
- salt2.4g
Method
step 1
Mix the prawns with the fajita seasoning and the oil, set aside. Mix the beans with the lime juice, half the coriander and a good pinch of seasoning. In a separate bowl, stir the jalapeño into the mayo.
step 2
Fry the prawns to just pink, remove from pan, set aside.
step 3
Split the buns in half, fill each with a quarter of the beans, then the mango. Top with the prawns, drizzle over the mayo, scatter over the remaining coriander and serve with the lime wedges.
