I made corn-dogs for my Grandchildren recently. They went down very well but I only used half of the batter. Next day I tried raw king prawns dipped in the remaining batter and fried in a little oil. They were amazing. Light and crispy and very tasty dipped in sweet chilli sauce.
The batter recipe is enough to make both the prawns and corn dogs.
Ingredients for the batter
1 cup cornmeal (polenta)
1 cup plain flour
2 tbsp caster sugar
2tsp baking powder
1/2 tsp salt
1 cup buttermilk + 2 tbsp
225g raw king prawns (defrosted if frozen) cleaned and deveined.
Rape seed or vegetable oil to fry
In a large bowl, mix together, the flour, cornmeal, sugar, salt and baking powder.
Add buttermilk, egg and 2 tbsp oil to the dry ingredients and mix to combine
Leave the batter to rest for 10 minutes
Remove half the batter into a tumbler and set aside for the corn dogs. The batter can be refrigerated for a couple of days.
Dry off the prawns with kitchen towel and place them in the remaining batter.
Pour around 5cm of the oil into a pan over a medium heat and heat to around 180o c. Or when a drop of the batter floats to the top.
Using kitchen tongs, place a few prawns into the oil and cook until golden brown, turn and cook for a further minute or two and drain on kitchen towel. Cook the rest of the prawns in batches. 🍤
Serve with sweet chilli sauce and a wedge of lemon. 🍋
For the corn dogs
8-10 frankfurter sausages Tossed in a little flour, shake off excess.
Place a skewer into each sausage. Holding By the skewer, dip each corn dog into the tumbler of batter one at a time, start with three sausages and fry in batches in Hot oil 180oc for 3 minutes until golden brown. Repeat with the rest of the sausages.
Drain on kitchen towel and serve with ketchup and hot dog mustard.
Corn dogs can be frozen for up to 2 months. Cool completely before freezing.