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Carol Ann
Thai hot dogs with currymayo and fried onions
Pork / beef chipolatas hotdogs with lime, curry paste and mayonnaise on soft white dots with baby currant lettuce, bean sprouts, coriander and fried onions.
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Ingredients
Directions
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Light the barbecue.
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Meanwhile, grate the green skin of the lime and squeeze out half of the fruit. Cut the other half into segments.
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For the red curried mayo, mix the lime zest and juice with the curry paste and mayonnaise. Mix the lettuce with the bean sprouts and coriander.
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Cut the buns at the top to half.
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Gril the chipolata in 8 min. Golden brown and cooked on the barbecue.
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Spoon some salad, a sausage, red curried mayo and fried onions. Serve with the wedges of lime.
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Nutrition
415Calories
Sodium36% DV875mg
Fat42% DV27g
Protein28% DV14g
Carbs9% DV27g
Fiber12% DV3g
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