Updated Apr 7, 2017Chatelaine
- COMBINE cucumber and shallots in a small bowl. Boil vinegar with granulated sugar, chili-garlic sauce and salt in a small saucepan over medium-high until sugar dissolves, 5 min. Pour over cucumber mixture. Refrigerate until chilled, about 30 min.
- WHISK coconut milk with peanut butter, brown sugar, curry paste and fish sauce in a small microwave-safe bowl. Microwave on high, stirring halfway, until smooth, 1 min.
- DRIZZLE peanut sauce over hot dogs. Top with sriracha, Thai relish, peanuts and cilantro.
Kitchen tip: Thai curry pastes are wonderful time savers. Look for them in small jars on the shelves of the Asian section of grocery stores.
Kitchen tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).
NutritionCalories 97, Protein 3 g, Carbohydrates 9 g, Fat 7 g, Fibre 1 g, Sodium 184 mg.
Chatelaine Quickies: Gourmet hot dogs