Tornado potato hot dog sticks

When East meets West, sometimes what you get is a hot dog wrapped in a spiral cut potato, battered, then deep-fried to a nice golden crisp. There’s no point in fighting it.

Credit: Billy Law

• makes

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 medium-sized floury potatoes, such as russets or colibans, skin on
• 4 hot dog sausages
• vegetable oil, for frying
• salt, for seasoning

Tempura batter

• 1 egg
• 150 g (5½ oz/1 cup) plain (all-purpose) flour, sifted

Soak your bamboo skewers in cold water before using so they don't burn.

Instructions

1. To make the batter, whisk the egg with 250 ml (8½ fl oz/1 cup) iced water in a bowl until combined. A little at a time, sprinkle the flour into the egg mixture, whisking continuously. Be careful not to over-whisk, as a few lumps of flour in the batter will give you nice crispy bits once fried. Pour the batter into a jug and refrigerate until ready to use.
2. Wash the potatoes and pat them dry with paper towel. Using a potato spiral cutter, cut the potatoes into long spirals according to manufacturer’s instructions. Using an apple corer, punch a hole through the centre of the potatoes lengthways. Then cut each potato in half to make two spirals.
3. Insert one bamboo skewer lengthways through each sausage until the tip of the skewer comes out the other end. Thread each sausage through the hole of a potato spiral, then gently spread out the potato layers like an accordion and wrap them around the whole sausage. Secure the potato in place by piercing the top layer of potato with a skewer.
4. Heat 5 cm (2 in) vegetable oil in a deep-fryer or large wok over medium–high heat until it reaches 190°C (375°F) when tested with a cooking thermometer (it is important it is hot enough, otherwise the hot dog will expand). Give the batter a quick stir. Holding a potato skewer over a large container, pour some of the batter over the skewer until fully coated, allowing the excess to drip back into the container. Carefully lower the skewer into hot oil and flash-fry for 2 minutes, turning occasionally, until the potato is golden and crispy. Remove and transfer to a wire rack with paper towel underneath to catch the excess oil. Repeat with the remaining skewers.
5. To serve, season the potato skewers with salt while they are still hot and serve immediately on their own or with sauces of your choice, such as ketchup, mayonnaise or mustard.

 

Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.