Shrimp Corn Dogs with Boili
- Level: Intermediate
- Yield: 16 corn dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 249
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 40
- Sodium
- 199
- Total: 35 min
- Active: 35 min
Ingredients
Neutral cooking oil, for frying
Boili:
1/2 cup Japanese mayonnaise
Juice of 1/2 lemon
Seafood boil seasoning liquid concentrate, to taste
1 tablespoon finely chopped fresh chives
Kosher salt
Batter:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1 large egg, beaten
1/2 cup half-and-half
2 ounces mezquila, preferably Santo brand
16 of the biggest shrimp you can find, peeled, deveined, tails removed and skewered lengthwise
Directions
Special equipment:
16 corn dog skewers or candy apple skewers; a deep-fry thermometer or deep-fryer- Preheat a Dutch oven filled halfway with oil or a deep-fryer to 375 degrees F.
- For the boili: Combine the mayo, lemon juice and boil concentrate, a little at a time until it’s singing to your palate, starting with 1 teaspoon at a time. Stir in the chives and salt to taste, and set aside.
- For the batter: Combine the cornmeal, flour, baking powder, sugar, salt and cloves in a bowl, then add the egg, half-and-half and mezquila and mix until homogenous. Transfer the mixture to a jar or tall water glass.
- Dip the skewered shrimp into the batter and remove. Using tongs, hold in the oil until the batter is set on the exterior. Fry until golden brown, 3 to 4 minutes.
- Serve with the sauce on the side.