Shrimp and Pork Corndogs

Chef Jeremy has the perfect treat for game time - corndogs! But these aren't your ordinary corndogs....

 

FOR THE CORNDOGS FILLING

1/2 LB OF KENTUCKY FRESHWATER PRAWNS, PEELED AND FINELY CHOPPED (AVAILABLE AT CO- OP)

1/2 LB GROUND PORK

1 TBS FRESHLY GRATED GINGER

1 TSP FINALLY CHOPPED GARLIC

1 TBS CHOPPED SHALLOT

2 TBS CHOPPED FRESH CILANTRO

1 TBS SOY SAUCE

1 TBS HOISIN SAUCE

1 TSP SAMBAL

10 POPSICLE STICKS

 

METHOD OF PRODUCTION

MIX ALL INGREDIENTS IN A MEDIUM SIZED MIXING BOWL. ALLOW TO CHILL IN THE REFRIGERATOR FOR 1 HOUR FOR FLAVORS TO BLEND AND MIXTURE TO GET AS COLD AS POSSIBLE. ROLL OUT A SHEET OF PLASTIC WRAP ON THE COUNTER. PUT DOWN SPOONFULS OF THE PORK AND SHRIMP FILLING ACROSS THE MIDDLE OF PLASTIC WRAP HORIZONTALLY TO FORM A LONG LINE. WRAP THE BOTTOM HALF OF THE SARAN WRAP OVER THE TOP OF THE MIXTURE, TOWARDS THE CENTER. GRAB THE ENDS OF THE SARAN WRAP AND ROLL THE ENTIRE TUBE FORWARD CREATING A LOG SHAPE. AS YOU PINCH THE ENDS AND ROLL THE TUBE AWAY FROM YOU, THE TUBE SHOULD GET TIGHTER AND TIGHTER AND LOOK LIKE A LARGE SAUSAGE. CUT THE LOG INTO 6 INCH SECTIONS AND THEN SKEWER THE BOTTOMS WITH THE POPSICKLE. REPEAT UNTIL ALL OF THE FILLING IS UTILIZED.

 

FOR THE CORNDOG BATTER

1 CUP YELLOW CORNMEAL

3/4 CUP ALL-PURPOSE FLOUR

1/2 TEASPOON SALT

1/4 CUP WHITE SUGAR

4 TEASPOONS BAKING POWDER

1 EGG

1 CUP MILK

 

METHOD OF PRODUCTION

IN A MEDIUM BOWL, COMBINE CORNMEAL, FLOUR, SALT, PEPPER, SUGAR AND BAKING POWDER. STIR IN EGGS AND MILK. PREHEAT OIL IN A DEEP SAUCEPAN OVER MEDIUM HEAT. DIP THE SHRIMP AND PORK SKEWERS INTO THE CORN BATTER MIXTURE AND PLACE IN THE HOT OIL. FRY 2 OR 3 CORN DOGS AT A TIME UNTIL LIGHTLY BROWNED, ABOUT 4 MINUTES. DRAIN ON PAPER TOWELS.

 

FOR THE SRIRACHA HONEY MUSTARD

2 EGG YOLKS

2 TABLESPOON HONEY

1/3 CUP YELLOW MUSTARD

1⁄4 CUP SPANISH SHERRY WINE VINEGAR

1 CUP CANOLA OIL

1 TABLESPOON SRIRACHA

 

METHOD OF PRODUCTION

PLACE THE EGG YOLKS, HONEY, MUSTARD AND VINEGAR IN A BLENDER AND MIX UNTIL WELL BLENDED. GRADUALLY ADD THE OIL WITH THE BLENDER RUNNING WHILE IT ALL INCORPORATES. ADD THE SRIRACHA AND BLEND. CHILL WELL.