hot dog buns 8, split but left whole, insides toasted, kept warm
coriander a handful, shredded
black sesame seeds to serve
(40 minutes, serves 8)
To assemble the dogs, push a skewer through the centre of each, then use a small knife to cut a spiral around the dog (you won’t go all the way through as the skewer will stop it). BBQ the dogs until they are golden and the edges are crisping up. Mix the mayo with the sriracha.
Sit a dog on top of a bun then use a squeezy bottle to squirt over some mayo. Sprinkle with coriander and sesame seeds to finish.