serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Episode 6
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
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 )
- Curry powder, for dusting
Instructions
- 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.
- Skewer the Weisswurst with a single disposable wooden chopstick. Coat the Weisswurst in the batter and coat in the crushed chips.
- 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.
- Place on a paper towel to drain, season with a pinch of curry powder and serve with curried ketchup.
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.
Stream free On Demand
Episode 6
