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Szechuan Pepper and Smoked Salt Calamari Biroche Dog
Serves 1
Serves 1
Ingredients
1 Tip Top Brioche Style Hot Dog Roll
6-8 calamari pieces, cut into 1 inch pieces
Vegetable oil, for frying
½ tbsp sweet chilli
½ tbsp mayo
½ cup shredded iceberg lettuce
½ tsp diced onion
½ tsp diced red chilli
3-4 coriander leaves
Szechuan coating
1 cup rice flour
1 Tbsp cornstarch
1 Tbsp Szechuan peppercorns, crushed
1 tsp smoked sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
Method
Coat calamari pieces with Szechuan pepper and smoked salt mix and then fry until golden.
Mix sweet chilli and mayo together in a small bowl.
Shred iceberg lettuce.
Dice onion, chilli, and coriander.
Toast the Brioche Style Hot Dog Roll.
To assemble the hot dog, place fried calamari in the bun, top with sweet chilli mayo, shredded lettuce, diced onion, chilli, and coriander.
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Products
Lunch Rolls & Burger Buns
Sliced Breads
Garlic Breads
Breakfast Breads
Dinner Rolls & Sliders
Sharing Loaves & Baguettes
Gluten Free
Pizza Bases
Brands
Tip Top
Speedibake
Australian Garlic Bread
Abbott's Bakery
Golden
Burgen
Inspiration
What's new
Recipes
Insights
Food channel
Order
About
Who We Are
George Weston Foods
Sustainability
Contact
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