Korean corndogs

Try this popular street food from Korea where hot dogs are wrapped in a crisp corn batter. A light sugar coating enhances the savoury pork flavour

Ingredients

• 150 g cornmeal
• 185 g plain flour , plus 2 tbsp
• 30.5 tbsp caster sugar
• 2 tsp baking powder
• 250 ml milk
• 4 hot dogs
• vegetable oil , for deep-frying
• ketchup and American-style mustard , to serve

Steps

1. Combine the cornmeal, 185g plain flour, 1½ tbsp sugar, baking powder and ½ tsp salt in a large bowl. Whisk in the milk until you have a thick batter, then spoon the batter into a tall pint glass.
2. Tip the remaining 5 tbsp sugar onto a plate and set aside. Pat the hot dogs dry using kitchen paper, then thread onto skewers lengthwise, about three-quarters of the way through. Tip the 2 tbsp flour onto a plate and roll the hot dogs in it to coat.
3. Fill a deep large pan no more than a third full with oil and heat to 180C over a high heat, or until a drop of batter sizzles and floats to the top. Holding the pint glass of batter at a slight angle, dip the hot dogs into the batter one at a time, twisting the glass slightly as you pull up to remove the hot dog. Use a spoon to make sure that the ends are fully coated. Carefully transfer the coated hot dogs to the pan and fry for 2 mins, then turn and fry for another minute until golden all over.
4. Roll the fried corndogs in the plate of sugar to coat, then drizzle over ketchup and mustard to serve.