Tempura Hot Dogs

Name: Tempura Hot Dogs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 62.5 ml or 1/4 cup white vinegar, heated; 62.5 ml or 1/4 cup sugar; 2 small fresh beetroot, peeled and julienned (1/2cm x 9cm strips); 250 ml or 1 cup vegetable oil; 2 large eggs; 125 ml or 1/2 cup iced water; 300 ml or 1.25 cups all purpose flour, divided; 4 Vienna sausages (of your choice); 4 hot dog buns split and lightly toasted (if desired); 62.5 ml or 1/4 cup Hellmann's Original Mayonnaise; 30 ml or 2 Tbsp chopped coriander leaves; 30 ml or 2 Tbsp sliced spring onions

4 People
35 min.
easy

Try this mouth-watering tempura hot dog recipe that just hits the spot. Crisp, golden and creamy Hellmann's® Original Mayonnaise. A flavourful crunch in every bite.

Ingredients

62.5 ml or 1/4 cup white vinegar, heated
62.5 ml or 1/4 cup sugar
2 small fresh beetroot, peeled and julienned (1/2cm x 9cm strips)
250 ml or 1 cup vegetable oil
2 large eggs
125 ml or 1/2 cup iced water
300 ml or 1.25 cups all purpose flour, divided
4 Vienna sausages (of your choice)
4 hot dog buns split and lightly toasted (if desired)
62.5 ml or 1/4 cup Hellmann's Original Mayonnaise
30 ml or 2 Tbsp chopped coriander leaves
30 ml or 2 Tbsp sliced spring onions

Cooking Method

Combine vinegar with sugar in medium bowl until sugar is dissolved; stir in beetroot. Cover and marinate at least 30 minutes.
Heat oil in medium non-stick pan over medium-high heat.
Beat eggs with iced water in medium bowl with wire whisk or fork, then beat in 1 cup flour; set aside.
Dip hot dogs in remaining 1/4 cup flour, tapping off any excess, then dip in egg mixture.
Cook hot dogs in hot oil until crisp and golden.
Drain on paper-towel-lined plate.
Arrange cooked hot dogs in buns, then top with beet mixture, Hellmann's Original Mayonnaise, coriander and spring onions.