Sambal Chicken-Shrimp Dog

Daniel
Apr 20, 2021
3 min read

Updated: Aug 23

This recipe is featured in my ECookbook:

Foodnotes - Sambal

Buy Now

I had been wanting to make a hot dog recipe for a long time now. The only thing that's holding me back is the bun. I had tried countless recipes that I can find on Google and trust me, none of them seems right. Right as in memorable or worth sharing. If you have checked out my previous recipe, then you would have known that I made my hot dog bun outta a hunch and the rest is history.

I am still using the same chicken-shrimp-sambal concoction from my scotch egg recipe. The only difference is, there is cheese inside. Yes, I wrapped mozzarella cheese sticks with the ground meat mixture. Kinda like a deep fried Juicy Lucy but in a cylindrical hot dog shape. I'm not really a fan of hot dogs or sausages, maybe I dislike processed meat. Anyway, you can choose not to dredge and deep fried tho; you can choose to grill on a griddle, although I am not sure if it will work out as good.

Glad that I persist with the image I have in mind. Cos if I haven't, I wouldn't have discovered a better way to make hot dogs. As the legendary Stan Lee quoted, "if you have an idea that you genuinely think is good, don't let some idiot talk you outta it." Ain't that the truth? In closing, I really hope you will give this recipe a try.

Ingredients:

(Make 4 dogs)

Shrimps Deveined Shelled, 200g
Baking Soda, 1 TSP
Ice Cubes, 1 Cup
Egg White, 2 TBSP
Tapioca Starch, 1 TSP
Chicken Thigh Skinless Boneless, 400g
Sambal / Harissa / Thai Red Chili Sauce Homemade, 2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Mozzarella Cheese Sticks, 4
Sunflower / Grapeseed / Peanut / Vegetable Oil, For Frying
Unbleached All Purpose Flour, For Dredging
Eggs Lightly Beaten, 1
High Quality Japanese Panko, For Dredging
Hot Dog Buns Homemade or Store-Bought, 4
Kewpie Mayo, For Spreading
Nori Flakes, Pinch
Sriracha Powder, Pinch

Equipment:

Dutch Oven
Griddle

Directions:

Please visit my "How To Make Sambal" page if you wanna make your own sambal.
Please visit my "How To Make Hot Dog Buns" page if you wanna make your own hot dog buns.
Prep the Shrimp
Place shrimp in a large bowl and coat with baking soda.
Add just enough cold water to submerge, then add ice cubes.
Let sit for 30 minutes.
Drain and rinse thoroughly under running water.
In a bowl, combine shrimp with egg white and tapioca starch.
Mix to coat well.
Make the Meat Mixture
Grind shrimp and chicken together using a meat grinder or food processor.
Transfer to a bowl and add:
Sambal
Salt
White pepper
Mushroom powder
Mix until well combined.
Shape the Dogs
Mold the meat mixture around cheese sticks to form cylindrical “dogs.”
Place each onto a lightly floured tray.
If there's extra meat, store it in the freezer for up to 1 month.
Freeze the dogs for 30 minutes to firm up.
Coat and Fry
Heat 4 inches of oil in a Dutch oven over medium heat.
Oil is ready when bubbles form around a wooden chopstick.
Set up 3 dredging plates:
Flour (seasoned with salt & white pepper)
Beaten eggs
Panko breadcrumbs
Dredge each frozen dog in flour, then egg, then panko.
Gently lower into hot oil using a spider or slotted spoon.
Deep fry until golden brown all over, flipping for even browning.
Transfer to a wire rack or paper-lined plate to drain.
Toast the Buns
Spread mayo on the outer sides of hot dog buns.
Grill on a hot griddle until lightly charred.
Assemble & Serve
Place a fried dog into each bun.
Drizzle with kewpie mayo.
Sprinkle with nori flakes and sriracha powder.
Serve immediately while hot and crispy.