Thai Hot Dogs with Cucumber-Mango Slaw and Homemade Srirachup

Start by making the Srirachup. In a medium saucepan, whisk together all of the ingredients for the Srirachup over medium heat. Bring to a boil, reduce the heat to low (it should be barely simmering) and cook for 10 minutes, stirring regularly. Let cool to room temperature, then refrigerate until ready to use.

In a medium bowl, combine the ingredients for the slaw. Season with salt to taste and refrigerate until ready to use.

Heat a grill or grill pan over medium heat. When hot, add the hot dogs and cook for 8-10 minutes, turning periodically, until grill marks appear and the skin has blistered slightly. If you like toasted buns (who doesn’t?), now is the time to pop them on the grill cut-side down for about 1 minute.

Now it’s time to assemble these dogs. Place each hot dog in a bun and top with a generous spoonful of Srirachup. Get some slaw involved and sprinkle with chopped peanuts. Go to town.