Product Used
Rice Flour
  • 16.93 oz Cocktail sausages
  • 12 pieces Bamboo Skewers
  • ½ cup Tres Estrellas Rice Flour

For the better:

  • 1 cup Tres Estrellas Rice Flour
  • 1 tbsps Sugar
  • 1 tbsps Melted butter
  • 1 tsp Baking powder
  • 2 pieces Eggs
  • 1 cup Milk Oil, for cooking

For the sauce:

  • 1 cup Ketchup
  • 1 tbsps mustard
  • ½ tsp Ginger Powder
  • 1 tsp Garlic powder
  • 1 tbsps Apple vinegar
  • 2 tsp Worcestershire sauce
  • 1 cup Tres Estrellas Rice Flour
  • Salt and pepper to taste
How To Make It
  • Skewer 3 sausages horizontally on bamboo skewers. Dip the skewers in the Tres Estrellas Rice Flour.
  • For the batter, mix Tres Estrellas Rice Flour, sugar, butter, baking powder, milk and egg until the batter is smooth and free of lumps.
  • Dip the skewers in the batter and fry in hot oil for about 2 minutes or until light golden brown. Remove from the pan and drain on paper towels. Set aside.
  • For the sauce, mix ketchup, mustard, ginger, garlic, vinegar, Worcestershire sauce and Tres Estrellas Rice Flour. Bring to a boil and season to taste.
  • Serve the corndogs with the BBQ sauce for dipping.
  • Use short bamboo skewers.
  • Three sausages lengthwise per skewer