Thai-Hotdog

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
5 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 Carrots
  • 2 Spring onions
  • 5 TABLESPOONS Lime juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 150 g Peanut cream
  • 200 g unsweetened coconut milk
  • 1 TABLESPOON Soy sauce
  • 4 Hotdog poultry sausages
  • 2 TABLESPOONS unsalted roasted peanuts
  • 4 Stem/s Coriander
  • 4 Hot dog buns

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Bake the hot dog buns in the oven for approx. 5 minutes and cut lengthwise.

  2. 2

    Peel, wash and roughly grate the carrots. Clean and wash spring onions and cut into fine rings. Mix carrots and spring onions, season with 2 tbsp lime juice, salt and sugar. Puree peanut cream, coconut milk, 3 tbsp lime juice and soy sauce.

  3. 3

    Warm the sausages in hot water. Coarsely chop peanuts. Wash coriander, shake dry. Pluck off leaves and chop. Fill rolls with salad and 1 sausage each. Spread peanut sauce over them. Serve sprinkled with peanuts and coriander.

Nutrition Facts

KCAL
540 kcal
CARBS
32 g
FATS
33 g
PROTEINS
24 g