Tempura Octopus Hot Dog Bites

Tempuran Octopus Hot Dog Bites is an American main course. This recipe makes 6 servings with 743 calories, 24g of protein, and 57g of fat each. For $2.37 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 181 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Foodnetwork. A mixture of rice wine vinegar, kosher salt, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet. With a spoonacular score of 54%, this dish is solid. Similar recipes include Spicy Hot Dog Bites, Pretzel Hot Dog Bites, and Crock Pot Honey BBQ Hot Dog Bites.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Stir together the lemon juice, rice vinegar, soy sauce, sugar, chile, garlic and 1 tablespoon water in a small bowl. Set aside. Slice one cocktail frank almost all the way in half lengthwise, leaving the top quarter of the frank intact. Rotate 90 degrees and slice again so you have 4 strips attached to the unsliced top of the frank. Using a sharp paring knife, cut each of the 4 strips in half so you have 8 "tentacles." Spread the tentacles and place upright on a microwave-safe plate. Repeat with the remaining cocktail franks, using 2 plates to lay out all the octopi. Microwave one plate at a time for about 30 seconds, or until the cocktail franks sizzle and the tentacles curl slightly. Let cool. The franks will keep the shape that they were microwaved in. Heat 1 1/2 inches of oil to 360 degrees F in a heavy-bottom pot or Dutch oven. Place the cornstarch in a shallow bowl. In a second bowl, whisk together the flour, seltzer, egg and 1/4 teaspoon salt until smooth. Add the ice cubes to keep the batter cold. Working in batches, dredge the octopi in the cornstarch, tapping off the excess, and then drag through the batter. Let the excess batter drip off so the tentacles stay defined. Carefully add to the hot oil, holding each octopus by one of the tentacles for the easiest dipping. Fry, turning, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. Serve with the dipping sauce and sliced cucumbers.

 

Step by step:

1. Stir together the lemon juice, rice vinegar, soy sauce, sugar, chile, garlic and 1 tablespoon water in a small bowl. Set aside.

2. Slice one cocktail frank almost all the way in half lengthwise, leaving the top quarter of the frank intact. Rotate 90 degrees and slice again so you have 4 strips attached to the unsliced top of the frank. Using a sharp paring knife, cut each of the 4 strips in half so you have 8 "tentacles."

3. Spread the tentacles and place upright on a microwave-safe plate. Repeat with the remaining cocktail franks, using 2 plates to lay out all the octopi. Microwave one plate at a time for about 30 seconds, or until the cocktail franks sizzle and the tentacles curl slightly.

4. Let cool. The franks will keep the shape that they were microwaved in.

5. Heat 1 1/2 inches of oil to 360 degrees F in a heavy-bottom pot or Dutch oven.

6. Place the cornstarch in a shallow bowl. In a second bowl, whisk together the flour, seltzer, egg and 1/4 teaspoon salt until smooth.

7. Add the ice cubes to keep the batter cold.

8. Working in batches, dredge the octopi in the cornstarch, tapping off the excess, and then drag through the batter.

9. Let the excess batter drip off so the tentacles stay defined. Carefully add to the hot oil, holding each octopus by one of the tentacles for the easiest dipping. Fry, turning, until golden brown, 3 to 4 minutes.

10. Transfer to a paper-towel-lined plate to drain.

11. Serve with the dipping sauce and sliced cucumbers.

Nutrition Information:

covered percent of daily need