Tempura Hot Dog

Tempura Hot Dog


40 mins 


25 mins 


Crisp fried sausages in warm tasty hot dog buns that just hit the spot.


  • 2 raw beetroot, peeled
  • 4 tablespoons white wine vinegar, warmed
  • 4 tablespoons caster sugar
  • 4 hot dog sausages
  • 200 ml vegetable oil for frying
  • 2 eggs
  • 120 ml iced water
  • 120 g plain flour, extra for dusting
  • 4 hot dog bread rolls
  • 2 tablespoons chopped coriander
  • 2 tablespoons sliced spring onion
  • 3 dollops Hellmann's Real Mayonnaise

  1. Amount per Serving
Title Amount per Serving
Energy 893.79 kcal
Protein 17.69 g
Sugar 23.13 g
Fibre 3.86 g
Fat 61.89 g
Saturated fat 13.09 g


  1. In a medium bowl, add the white wine vinegar and caster sugar and mix well. Take the beetroot and cut into fine matchsticks. Place beetroot in the white wine vinegar mixture and leave to marinate for at least 30 minutes.

  2. Cook hot dog sausages according to packet directions.

  3. Heat vegetable oil in a separate small frying pan.

  4. Whisk together the egg and iced water in a medium sized bowl. Add the flour and whisk quickly until most of the flour is mixed through as the mixture should be lumpy. Take the sausages, one and a time and roll in the extra flour, tap off any excess.

  5. Dip one sausage into the egg and flour batter. Add a small amount of the batter into the frying pan to check the oil is hot enough. If it starts to hiss and bubble, the oil is hot. Add the hot dog sausage to pan. Cook until the batter is crisp and golden. Remove from the oil. Drain on kitchen paper and set aside. Repeat until all sausages are battered.

  6. Place sausages into the rolls. Remove beetroot from vinegar, drain well then place on top of sausages. Top with Hellmann’s Real Mayonnaise, coriander and spring onion to serve.