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Oktodogs - hot dogs with octopus

25 minutes

Leicht

3 persons

Oktodogs are the result of a creative fusion of traditional cuisine and innovative ideas. Inspired by the love of seafood cuisine and a passion for hot dogs, resourceful food enthusiasts have developed this unique creation.

Ingredients

  • 3 pre-cooked octopus arms
  • 3 brioche hot dog buns
  • 5 green onions
  • 100 g mayonnaise
  • 40 ml Sriracha chili sauce
  • 4 pickles
  • 1 lemon
  • 6 tablespoons fried onions
  • 40 ml olive oil for frying
  • 1 tbsp butter
  • 3 pinches smoked paprika powder
  • Salt
Corbinian Schedlbauer

Corbs from HONEST CATCH

Corbs likes kebabs, hot yoga and the Wu-Tang Clan. Cooking or eating out - both, but in a relaxed way!

Preparation

  1. Thaw the octopus arms overnight and then rinse them in cold water.
  2. Slice the greens of the spring onions and pickles and set aside: Mix together the mayo and Sriracha sauce.
  3. Halve the brioche buns and fry them in a pan with butter on the inside until golden brown.
  4. Fry the pulp arms until crispy in olive oil in a non-stick pan for about 5 minutes on each side.
  5. Spread the brioche buns with the Sriracha mayo, add the crispy octopus arms and garnish with the spring onion rings, cucumbers and fried onions. Season with salt and lemon.

Sprinkle generously with smoked paprika. This gives the Oktodog a smoky and special note that goes perfectly with the Pulpo.

Corbinian Schedlbauer

Corbs from HONEST CATCH

Corbs likes kebabs, hot yoga and the Wu-Tang Clan. Cooking or eating out - both, but in a relaxed way!

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