Beer & Bao Hotdogs

Make the bao dough, following the bao kit instructions or the School of Wok bao dough recipe here. Once the dough has had time to rest, cut into 4 equal pieces and then shape into a 4 hotdog bun cylinders and then allow to proof for a further 15-20 minutes in a warm, humid place.

Finely chop some red onion, fennel, cucumber and coriander and place in a bowl, along with the salt, sugar and pickling liquid from the bao bun kit. Mix well and set aside for later.

Spray the hotdog buns or brush them with water before steaming and then steam on full steam for 8 minutes.

Place the sausages on the BBQ, but try not to cook directly over extremely hot coal, so as not to burn them. In the meantime, mix the BBQ sauce and Cobra beer together in a pan on the BBQ and bring to a boil to reduce by half. Once the sausages are half cooked, roll them into the BBQ sauce and then place them back on the BBQ to cook through fully for another 3-4 minutes.

Slice the steamed hot dog bao buns and open up. Char lightly on the BBQ if you wish, then dunk the sausages once more into the BBQ beer sauce, and place the sausages into the buns, top them with the pickled vegetable mix and then top with crispy fried onions and a drizzle of mustard and Japanese mayo if you wish.