1can of chicken sausageshotdogs from the Turkish supermarket
3spring onions
100gramsof bean sprouts
Peanut butter
3eggs
130gramflour
120mlsparkling water
bottle of cold beer
Splash of milk
Pepper
Salt
½tspfennel seeds
1tspcurry powder
1 ½tbspof dried chives
Sunflower oil
Optional: sambal
Instructions
Heat a small saucepan ( but large enough to fit the size of the chicken sausages) to 180 C with the sunflower oil
Cut the spring onions in small diagonal pieces. Remove the sausages from the can and leave to drain in a sieve. Pat dry with kitchen paper.
Roast the fennelseeds briefly in a dry pan and grind them in the pestle and mortar.
Measure 30 gr of flour (about 3 tablespoons) and add this together with one tbsp of the dried chives and some pepper and salt in a deep plate. Whisk one egg in another plate. In a third plate you add the 100 grams of flour, the icecold sparkling water and a splash of beer to a light batter. Sprinkle another half tbsp of the dried chives through the batter.
Keep the beer within reach on the kitchen counter
Whisk the two remaining eggs together with the milk, curry, ground fennel seeds and some pepper and salt to an eggmixture. Add the mixture into a squeeze bottle and if you don't have that use a big tablespoon for pouring the egg nets into the frying pan.
In a hot pan (preferably non-stick) ad a little bit of oil and then make an egg net by pouring or squeezing horizontal and vertical lines which make up the net. Bake them like any egg but don't turn as they break easily and are thin enough so they should cook through.
In the meantime bake the onion and beansprouts until nice and soft.
Drag your sausages through the flour, whisked egg and the batter at the end and fry in the hot oil for about 3 minutes. Don't add more than two at the time, or they will stick together. Once they have a crispy layer leave to drain on a piece of kitchen paper.
While frying you grab your beer and drink it.
Cut open your hot dog bun and spread one side with peanut butter (optionally spread the other side with sambal). Wrap the egg net around the fried hotdog and put on the bun. Finish with the bean sprouts and spring onion.
Delicious with sweet chili sauce and a good picalilly and some prawn crackers on the side.