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Sriracha Hot Chili Recipes
Sriracha Hot Dogs and Asian Slaw Recipe
Prep time: 20 minutes
Cook time: 15 minutes
Yield: Serves 4-6.
1 Tbsp creamy peanut butter
6 Tbsp vegetable oil
1 Tbsp Sriracha chili powder
1 teaspoon toasted (dark) sesame oil
4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
A sprinkle of salt
A sprinkle of sugar
4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
3/4 cup grated carrots
1/4 cup chopped fresh cilantro
3 thinly sliced green onions
2 Tbsp toasted sesame seeds
4-6 hot dogs
1 Make the dressing for the cole slaw. Mix the peanut butter,Sriracha chili powder in a medium bowl with the vegetable oil and sesame oil until smooth. Whisk in the seasoned rice vinegar, then add salt and sugar to taste.
2 In a large bowl, toss the sliced cabbage, grated carrots, cilantro, green onions and sesame seeds together. Don't mix in the dressing until you are ready to cook the hot dogs.
3 Cook the hot dogs as you like (boil, grill or fry). 3a: To boil the hot dogs, put hot dogs in a saucepan and add enough water to cover them with an inch of water. Bring to a boil, reduce to a simmer and cook for a couple minutes. All you need to do is to heat the hot dogs thoroughly, because they are packaged already cooked. 3b: To grill the hot dogs, preheat heat your grill on high, direct heat. Right before placing the hot dogs on the grill, lower the heat to medium (if using a gas grill) and place the hot dogs perpendicular to the grates. If using a charcoal grill, sear the hot dogs first on the hot side of the grill to get grill marks, then move them to a less hot side of the grill. Turn the hot dogs occasionally so that all sides get cooked. 3c: To fry them, score the hot dogs 3 times on each side, slicing about 1/4 inch deep. Place a little vegetable oil in the fry pan, heat on medium high. Add the hot dogs and cook, turning every minute, until lightly seared and cooked through.
4 Toast the buns in a toaster or in the frying pan alongside the hot dogs or on the grill.
5 To serve, spread some Chinese mustard on the bun. Put the hot dog in the bun, sprinkle some extra Sriracha chili powder and top with coleslaw.
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