Preparation time: 45 minutes
Servings: 5
INGREDIENTS
Batter:
- 325g glutinous rice flour
- 1 Tbsp sugar
- ¼ tsp salt
- 1 tsp baking powder
- 310 ml warm water
- 250g potato starch
- 125 ml milk
Filling:
- 2 packs Japanese style sausages
- 250g mozzarella
- 100g cheddar cheese
- 100g Swiss cheese
- 1kg panko
- Frying oil
Sauces:
- Japanese mayonnaise
- Sriracha sauce
- Ketchup
- Honey mustard
- Sugar
Kitchen tools:
- Thick bamboo skewers
PREPARATION
Mix the potato starch and milk in a bowl. Stir until it has become a porridge, then put it aside.
Sift the rice flour in a bowl. Add the sugar, salt and baking powder, and mix well. Add warm water and mix well again. Add the potato starch mixture, and mix well. Let the batter rest for 30 minutes.
Cut the cheeses into vertical blocks. Thread the sausage and cheese onto a bamboo skewer. Drag the skewers through the potato starch, then through the thick batter, and lastly through the panko. Press the panko well, and place the rice cheese dogs on a plate.
Heat the frying oil to 190°C. Deep-fry the rice cheese dogs two at a time in a frying pan for about 4 minutes or until they are golden brown.
Take the rice cheese dogs out and drain. Dip it in the sugar or in one of the sauces.