Thai spicy peanut hot dog

Prep 20 min
Total 45 min
Serves 8

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mini cucumbers, thinly sliced in half moons
shallots, thinly sliced
1/2 cup
white vinegar
1/4 cup
granulated sugar
1/2 tsp

Peanut sauce

1/3 cup
2 tbsp
natural peanut butter
1 1/2 tsp
1 tsp
1/2 tsp
2 tbsp
1/4 cup
chopped roasted peanuts
1/4 cup
chopped cilantro


  • 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).


Calories 97, Protein 3 g, Carbohydrates 9 g, Fat 7 g, Fibre 1 g, Sodium 184 mg.

Chatelaine Quickies: Gourmet hot dogs

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