Hot Dog Roti
Hot Dog, Paratha Roti, Spicy Mustard, MSG Mayo, Cilantro, White Onion, Furikake
Chefs Nathan Barfield and Phil Cenac of Turkey and the Wolf | New Orleans
Yield: 4 servings
Adapted by StarChefs | August 2022
INGREDIENTS:
Spicy Mustard:
4 tablespoons yellow mustard
2 tablespoons sambal
MSG Mayo:
½ cup mayonnaise
½ teaspoon chicken powder bouillon
Furikake:
4 tablespoons sesame seeds
2 sheets dried nori
To Assemble and Serve:
2 quarts neutral oil
4 pieces roti paratha dough
4 hot dogs
1 bunch cilantro, chopped
½ white onion, small diced
METHOD:
For the Spicy Mustard:
In a small bowl, mix to combine mustard and sambal. Set aside.
For the MSG Mayo:
In a small bowl, mix to combine mayonnaise and chicken powder. Transfer to a piping bag or squeeze bottle. Set aside.
For the Furikake:
In a pan over low heat, toast sesame, stirring constantly, until golden brown. Remove from heat. Wave nori over an open flame until toasted. Let cool. Using a sharp knife or scissors, slice nori into very thin strips. In a bowl, mix to combine toasted sesame and nori. Set aside.
To Assemble and Serve:
In a large, wide-bottomed pot, heat oil to 350°F. Lay rotis out on a clean surface. In the middle of each roti, spread a line of Spicy Mustard. Lay hot dogs over the Spicy Mustard. Roll the hot dogs up like pigs in a blanket. Fry, working in batches if needed, until rotis are puffy and golden brown, 6 to 7 minutes. Remove from oil, place on a wire rack, and let rest 2 minutes. Apply a squiggle of MSG Mayo to each hot dog roti (don’t be shy). Top with a generous amount of Furikake, followed by cilantro and onion. Eat them all!
