Shrimp Crab Nacho Corn Dogs (Printer-Friendly Version)
Golden seafood and cheddar treats rolled in nacho chips—a crave-worthy appetizer every guest will remember.
# Required Ingredients:
→ Seafood Mixture
01 -
200 g pre-cooked shrimp, finely chopped
02 -
200 g pre-cooked crab meat, shredded
03 -
150 g sharp cheddar cheese, grated
→ Binder
04 -
80 g plain flour
05 -
2 large eggs
06 -
80 ml whole milk
07 -
2 garlic cloves, minced
08 -
1 teaspoon sweet paprika
09 -
1/2 teaspoon cayenne pepper
10 -
1 teaspoon fine sea salt
→ Coating
11 -
120 g nacho cheese tortilla chips, crushed
12 -
1 egg, beaten, for coating
→ For Frying
13 -
1 litre vegetable oil for deep-frying
# Step-by-Step Instructions:
01 -
In a large bowl, gently combine chopped shrimp, shredded crab meat, and grated cheddar cheese until evenly distributed.
02 -
In a separate bowl, whisk together flour, minced garlic, paprika, salt, and cayenne. In another bowl, beat eggs with milk until smooth. Gradually combine the flour mixture with the egg-milk blend to form a lump-free batter.
03 -
Pour the prepared batter over the seafood mixture, folding gently until thoroughly coated. The consistency should resemble thick meatball mixture, moist but able to hold shape.
04 -
With damp hands, shape the mixture into logs approximately 10 cm long and 2.5 cm thick. Arrange on a parchment-lined tray.
05 -
Crush nacho chips and spread onto a plate. Lightly brush each formed log with beaten egg, then roll in chip crumbs, pressing to ensure thorough adhesion.
06 -
Heat vegetable oil in a deep pan to 175°C. Fry two or three corn dogs at a time for 3–4 minutes, turning for even browning, until golden and crisp.
07 -
Transfer fried corn dogs to a paper towel-lined plate to drain briefly. Serve immediately for optimum crispness.
# Handy Cooking Tips:
01 -
Thoroughly pat seafood dry before mixing to prevent excess water causing the batter to disintegrate.
02 -
Test fry one corn dog before proceeding with the full batch to ensure optimal texture and seasoning.
03 -
Do not overcrowd the oil; fry in small batches to maintain temperature and ensure crisp results.