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.
Light the barbecue.
Meanwhile, grate the green skin of the lime and squeeze out half of the fruit. Cut the other half into segments.
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.
Cut the buns at the top to half.
Gril the chipolata in 8 min. Golden brown and cooked on the barbecue.
Spoon some salad, a sausage, red curried mayo and fried onions. Serve with the wedges of lime.
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