A tempura veg hot dog on a napkin

Tempura veg hot dogs

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(2 ratings)

Prep: 15 mins Cook: 10 mins

More effort

Serves 4

Try this vegetarian take on hot dogs with an Asian-style twist. Tempura veg adds texture and taste, contrasting with unctuous chilli jam and mayo

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal601
  • fat36g
  • saturates4g
  • carbs55g
  • sugars8g
  • fibre4g
  • protein11g
  • salt1.1g
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  • 3 tbsp mayo
  • 1 tbsp chilli jam
  • 4 hot dog buns
  • 500ml oil, for frying
  • 50g cornflour
  • 30g plain flour
  • 80ml cold lager
  • 300g mixed vegetables (we used courgette, aubergine and red pepper), cut into chunks
  • 2 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp salted peanuts, roughly chopped


  1. Mix the mayo with the chilli jam and set aside. Split the buns in half and get everything else ready.

  2. Heat the oil in a heavy-bottomed pan until 180C or until a little piece of veg browns in 20 secs. Line a baking tray with kitchen paper, then whisk together the flours and beer with a good pinch of seasoning.

  3. Working in batches, spoon the veg pieces into the batter, toss to coat, then fry until golden brown and crisp – about 2-3 mins. Remove with a slotted spoon, drain on the kitchen paper and sprinkle with salt. Repeat the process until all the veg is fried.

  4. Divide the tempura veg between the buns, drizzle over some mayo, then top with the spring onions and peanuts.

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