Korean-Style Corn Dogs with Creamy Cheese Sauce

Butter

Annatto Seeds

All Purpose Flour

Water

NESTLÉ® All Purpose Cream, 250 ML

MAGGI® Magic Sarap® 8g

Freshly Ground Black pepper

Nutmeg

Melting Cheese, grated

Step 1

Mix flour, baking powder, sugar and 1 tsp of MAGGI® Magic Sarap®. Mix in water, ¼ cup of NESTLÉ® All Purpose Cream and eggs. Set aside for 5 minutes. (10mins)

Step 2

Skewer every hotdog with chopstick. Coat lightly with flour, dip in batter and coat with breadcrumbs. Immediately fry in preheated oil until golden brown. Transfer on a cooling rack to drain excess oil. (15mins)

Step 3

To prepare cheese sauce, combine butter and annatto seeds in a saucepan. Gently heat for 2 minutes. Strain and discard annatto seeds. (5mins)

Step 4

Add flour in the same saucepan with annatto-infused butter. Cook for 1 minute. Stir in water and ¾ cup of NESTLÉ® All Purpose Cream. Bring to simmer and season with MAGGI® Magic Sarap®, pepper and nutmeg. Add cheese and stir until smooth. Transfer on a serving bowl. (10mins)

Step 5

Serve Corn Dogs warm with creamy cheese sauce. (2mins)