![]() ![]() Transfer into a squeeze bottle (if desired). Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. ![]() Fry the shrimp until lightly brown, 1-2 minutes on each side. In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees. Remove from the buttermilk and let excess liquid drain away. ![]() Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp. Roll the battered dog in the panko, then drop it in the hot oil. To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes. This Boom Boom Sauce is one of the best dipping sauces for burgers, fries, or salads, and you have it ready in under 5 minutes. Add another tablespoon or two of water if the mixture gets too thick. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes. While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Place a wire rack in a rimmed baking sheet. Cover and refrigerate until ready to serve. It’s amazing on grilled fish, steak, chicken, or as a burger sauce for Thai-Style Sliders.Fill a large Dutch oven halfway with canola oil. In a small bowl whisk together the mayonnaise, ketchup, sweet chili sauce, sriracha sauce, garlic powder, onion powder, salt, and pepper. Spoon it over whatever you love, whether it’s Oven Roasted Asparagus or Air Fryer Roasted Carrots. Use it as a dip for Air Fryer French Fries and classic or Zucchini Tots. Try it drizzled on Maple Sesame Salmon or even on Gluten Free Beef Stir Fry.
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