Description
A giant corn dog wrapped in a slightly sweet, fluffy batter several times thicker than the sausage. The symbol of junk-food walking snacks in Taiwan night markets.
Restaurants serving Taiwanese Giant Corn Dog
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Frankfurter sausage
- Flour
- Cornmeal
- Sugar
- Baking powder
- Ketchup
Instructions
- [Authentic Recipe]
- Insert a long, thick bamboo skewer straight into a long, thick Taiwanese frankfurter (or red Xiangchang).
- [Special Batter] Mix flour, cornmeal, generous sugar, egg, baking powder, and water into a highly viscous, thick sweet batter.
- The Taiwanese point: dip the skewered sausage in the batter, twirling it to wrap the batter extremely thickly so it becomes '2-
- times' the sausage's volume.
- Put in a giant frying pot (or special fryer), rolling it in the oil to fry slowly until the batter puffs up huge and golden brown.
- The outside is crispy, inside is a fluffy, pancake-like thick batter.
- At the stall front, customers generously drizzle a lattice of ketchup and mustard (or chili sauce) themselves and bite in.
Learn more Spice, substitutes, tips
Key spices
Ketchup acidity and batter sweetness
Substitutes at Japanese supermarkets
Japanese store-bought corn dogs
Pairing
Cola or Tapioca Milk Tea
Trivia
[For Youth] Looks like a Japanese corn dog but abnormally large, characterized by a batter sweet and thick like pancakes. The royal road of B-grade gourmet, always in the hands of youth and kids walking the night market.
Eating tips & etiquette
[Unique Eating] Enjoy the fluffy, sweet, ultra-thick batter as 'bread', tasting the 'sweet and salty' contrast with the salty sausage that appears from inside!
Allergen
Wheat, Pork, Egg, Dairy (depends on batter)