Tempura veg hot dogs

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

Ingredients

• 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
• 2 tbsp salted peanuts, roughly chopped

Directions

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

STEP 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.

STEP 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.

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