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Recipe Detail Page
Thai Shrimp Dogs with Herb Salad and Peanut Sauce
Summer 2017
Like a Thai-style banh mi, a rustic shrimp sausage is paired with cool herbs and a spicy peanut sauce. Due to the delicate nature of the sausage, it must be cooked in a grill pan or frying pan and not on a barbecue. Look for Thai Kitchen red curry paste, which is less piquant than popular Asian brands.
Serves 4
¼ cup (60 mL) creamy peanut butter (not natural)
2 tbsp (30 mL) water
1 tbsp (15 mL) tamari soy sauce
2 tsp (10 mL) fresh lime juice
1½ tsp (7 mL) sriracha sauce
¾ tsp (4 mL) finely grated ginger
SHRIMP DOGS
1 lb (500 g) shrimp, peeled, deveined
1 large egg, lightly beaten
1 tbsp (15 mL) red curry paste
⅓ cup (80 mL) panko bread crumbs
1 tbsp (15 mL) vegetable oil
4 hot dog buns, 6 inches (15 cm) long
2 mini cucumbers, thinly sliced lengthwise
⅓ cup (80 mL) cilantro leaves, lightly packed
⅓ cup (80 mL) basil leaves, lightly packed
⅓ cup (80 mL) mint leaves, lightly packed
1 hot red chili pepper, halved, seeded, thinly sliced
Lime wedges for serving
1. For the peanut sauce, whisk ingredients in a mixing bowl until smooth. (Peanut sauce will keep, covered and refrigerated, for 1 week.)
2. For the shrimp dogs, rinse shrimp and pat dry with paper towel. Chop half of shrimp into ½-inch (1-cm) pieces. Place remaining shrimp in food processor and pulse until it forms a rough paste. In a mixing bowl, whisk egg and curry paste until combined. Fold in chopped and puréed shrimp and panko until uniform. Cover and refrigerate 30 minutes.
3. Using oiled hands, divide shrimp mixture into 4 equal portions. (Use a kitchen scale if you have one.) Form each portion into a cylinder approximately 6 inches (15 cm) long on a parchment-lined baking sheet. Cover baking sheet with plastic wrap and refrigerate until ready to use, up to 1 day.
4. Heat oil in a large grill pan or nonstick frying pan over medium-high heat. Using a long, thin spatula, carefully transfer shrimp dogs to pan. (They’re very delicate raw, but will firm up when cooked.) Cook 4 minutes. Flip and press down lightly with spatula. Continue grilling until cooked through, about 3 minutes more.
5. While shrimp dogs are cooking, smear buns generously with peanut sauce. Place cucumber on top of sauce. In a small mixing bowl, mix herbs and sliced chili pepper. Place on other side of bun. Place cooked shrimp dogs in middle and serve with lime wedges.
Serves 4
