The frankfurters, which are naturally salty, absorb just the right amount of flavour to balance out the chilli heat and lemongrass herb flavour, and we love the hint of fresh galangal which is a bit like mustard.
- 2 stalks fresh lemongrass, bruised to release flavour, cut into 10cm pieces
- 2 tablespoons fish sauce
- 5 - 6 slices galangal, 5mm thick
- 6 - 8 Kaffir lime leaves, shredded
- 6-8 fresh Thai chilli peppers, sliced lengthwise to release flavour
- 1 tablespoon prik pao
- 6 frankfurters, hot-dogs
- 6 hot-dog rolls
- Thai Sweet Chilli Ketchup
- Thai basil
- pickled ginger, for garnish
- fresh mushrooms, optional
- In a saucepan or skillet heat 2 cups water then add the fresh lemongrass, fish sauce, galangal, lime leaves, chilli peppers and prik pao. Bring to a slow boil and let simmer for a few minutes.
- Score frankfurters with a knife by cutting several lines just a few millimetres deep down the sides, this will allow them to soak up the flavours. Add one or more frankfurters to the heated liquid and cook at a low heat for 4 minutes. Add sliced fresh mushrooms to the saucepan and cook a further 1 minute. <em>The mushrooms will soak up the flavour but don't leave them in too long.</em>
- Spread some fresh Thai basil on a hot-dog bun, add cooked hot-dog and mushrooms. Pour Thai ketchup on the hot-dog and serve with a few pieces of pickled ginger on the side.
If you are using this mixture for bulk cooking you can use the cooking liquid over and over again by just adding water to compensate for evaporation.