Tempura Octopus Hot Dog Bites
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Lemon Juice (freshly squeezed)2 tbsps
Rice Wine Vinegar2 tsps
Soy Sauce2 tsps
Sugar1 clove
Garlic (minced)1 cup
Cornstarch1 cup
All-Purpose Flour3 cup
Seltzer Water1 large
Egg1 cup
Ice CubesDirections:
1
Stir together the lemon juice, rice vinegar, soy sauce, sugar, chile, garlic and 1 tablespoon water in a small bowl
2
Set aside
3
Slice one cocktail frank almost all the way in half lengthwise, leaving the top quarter of the frank intact
4
Rotate 90 degrees and slice again so you have 4 strips attached to the unsliced top of the frank
5
Using a sharp paring knife, cut each of the 4 strips in half so you have 8 "tentacles
6
" Spread the tentacles and place upright on a microwave-safe plate
7
Repeat with the remaining cocktail franks, using 2 plates to lay out all the octopi
8
Microwave one plate at a time for about 30 seconds, or until the cocktail franks sizzle and the tentacles curl slightly
9
Let cool
10
The franks will keep the shape that they were microwaved in
11
Heat 1 1/2 inches of oil to 360 degrees F in a heavy-bottom pot or Dutch oven
12
Place the cornstarch in a shallow bowl
13
In a second bowl, whisk together the flour, seltzer, egg and 1/4 teaspoon salt until smooth
14
Add the ice cubes to keep the batter cold
15
Working in batches, dredge the octopi in the cornstarch, tapping off the excess, and then drag through the batter
16
Let the excess batter drip off so the tentacles stay defined
17
Carefully add to the hot oil, holding each octopus by one of the tentacles for the easiest dipping
18
Fry, turning, until golden brown, 3 to 4 minutes
19
Transfer to a paper-towel-lined plate to drain
20
Serve with the dipping sauce and sliced cucumbers