Tempura veg hot dogs

• mayo↗3 tbsp tbsp
• chilli jam1 tbsp tbsp
• hot dog buns↗4
• oil500ml ml

  for frying

• cornflour↗50g g
• plain flour↗30g g
• cold lager80ml ml
• mixed vegetables300g g

  (we used courgette, aubergine and red pepper), cut into chunks

• spring onions↗2

  thinly sliced

• salted peanuts↗2 tbsp tbsp

  roughly chopped

Step-by-step instructions

1. 1

   Mix the mayo with the chilli jam and set aside. Split the buns in half and get everything else ready.

2. 2

   Heat the oil in a heavy-bottomed pan until 180C or until a little piece of veg browns in 20 secs. Line a baking tray with kitchen paper, then whisk together the flours and beer with a good pinch of seasoning.

3. 3

   Working in batches, spoon the veg pieces into the batter, toss to coat, then fry until golden brown and crisp – about 2-3 mins. Remove with a slotted spoon, drain on the kitchen paper and sprinkle with salt. Repeat the process until all the veg is fried.

4. 4

   Divide the tempura veg between the buns, drizzle over some mayo, then top with the spring onions and peanuts.