A fun recipe to make for the 4th of July weekend coming up 🇺🇸 Why do they call it a corn dog? This curious and tasty snack gets its name from its simple yet brilliant design: a hot dog fitted onto a wooden stick, coated with a thick layer of sweetened cornmeal batter and fried until golden brown. We added a little Malaysian twist with a generous sprinkle of cili padi 😋🌶
|6 Chilli Padi (chopped)|
|Water (for boiling sausages)|
|7 Chicken Sausages|
|2 ½ cup Plain Flour|
|1 tbsp White Sugar|
|1 tsp Baking Powder|
|2 cups Full Cream Milk|
|2 tbsp Grated Parmesan Cheese|
|1 tsp Salt|
|½ cup Breadcrumbs|
|1 cup Cornflakes (crushed)|
|250g Mozzarella Cheese (cut into cubes)|
|½ cup Mayonnaise (for sauce)|
|2 tbsp Chilli Sauce (for sauce)|
- In a non-stick frying pan, dry fry or toast the chilli padi for about 2 mins, then set the flakes aside.
- Bring some water in a pot or pan to a boil and cook the sausages as per instructions on the package, or for about 5 mins. Then cut the sausages in half and set aside.
- In a bowl put in 2 cups of plain flour, sugar, baking powder and add in 2 cups of milk gradually and mix it well.
- Then add the egg into the bowl, mix well, then add the chilli padi flakes, parmesan cheese and salt, keep mixing until the mixture is thick and smooth.
- In another bowl or plate, put in the breadcrumbs and crushed cornflakes and mix well.
- Using some satay sticks poke in two cubes of mozzarella cheese and half a sausage alternately on each stick.
- Put half a cup of flour in a bowl or plate, cover the sticks of mozzarella and sausages in the flour. Then dip the sticks into the batter mixture (put some in a cup of mug). Then deep fry in cooking oil until they are golden brown.
- Drain on kitchen paper, and serve with sauces of your choice like mayonnaise, chilli, mustard or tomato sauce.