Thai-Style Fried Dog

Let's Cook

1. Step 1.

   Prepare the chili nam chim according to your recipe if using homemade; set aside.

2. Step 2.

   Slide a beef and pork hot dog onto a wooden skewer or bamboo stick.

3. Step 3.

   Using a sharp knife, cut the hot dog into a desired shape (e.g., spiral or flower) as described in the Kitchen Notes: for a spiral, insert the knife at a slight angle until it reaches the skewer, then rotate the dog while holding the knife in place, stopping just before the end; stretch the dog slightly before frying.

4. Step 4.

   Deep-fry the skewered hot dog in hot oil (around 350°F/175°C) until the skin is crispy and the cut edges begin to brown, about 2–3 minutes.

5. Step 5.

   Remove the fried hot dog from the oil and let it drain on paper towels.

6. Step 6.

   Serve the hot dog either smeared with chili nam chim or with the sauce on the side for dipping.