Szechuan Pepper and Smoked Salt Calamari Brioche Dog
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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