Currywurst on a stick

Inspired by Dan Hong’s childhood at the Easter show, this snack is his version of a German dagwood dog.

Credit: SBS Food

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1¼ cup all purpose flour
• 2 tbsp sugar 
• 2 tsp baking powder
• 1 egg
• ¾ cup milk
• 2 cooked Weisswurst
• 100 g plain potato chips, blended for crust
• Vegetable oil for frying
• 1 portion curry ketchup, for dipping (see Currywurst recipe)
• Curry powder, for dusting 

Instructions

1. Add the flour, sugar, baking powder and egg to a large bowl. Slowly whisk the milk into the mixture to form a smooth thick dough. It should be slightly thicker than pancake batter.
2. Skewer the Weisswurst with a single disposable wooden chopstick. Coat the Weisswurst in the batter and coat in the crushed chips.
3. Heat your vegetable oil to 160°C place the coated Weisswurst in the oil and fry for 4-5 minutes. Turn occasionally to ensure the batter is fried evenly.
4. Place on a paper towel to drain, season with a pinch of curry powder and serve with curried ketchup.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.