A top seafood chef has wowed thousands after offering a unique spin on the classic hot dog by using prawns instead of pork or beef.
Josh Niland, the owner and head chef behind Saint Peter and the Fish Butchery in Paddington, New South Wales, shared a picture of sausages served between crusty bread rolls, topped with ketchup and mustard.
The 32-year-old – who’s known for cooking with every part of a fish – carefully constructed the prawn hot dogs to make it look identical to a frankfurter.
The sausages are made entirely from prawns after being finely minced.
A top seafood chef has wowed thousands after offering a unique spin on the classic hot dog by using prawns instead of pork or beef
The 32-year-old – who’s known for cooking with every part of a fish – carefully constructed the prawn hot dogs to make it look identical to a frankfurter
The sausages are made entirely from prawns after being finely minced for the hot dogs
After sharing the creation on Instagram, many diners couldn’t believe the hot dogs are made with prawns, while others were amazed with his tasty creation.
‘Are these 100 per cent prawn or do you use pork in them as well,’ one man questioned, while another added: ‘Seriously genius.’
And one said: ‘Wait this is brilliant,’ while another wrote: ‘You have got to be kidding me! Yum.’
Others said they couldn’t wait to get their hands on the tasty-looking hot dogs.
‘Oh god damn. I need to get on a plane ASAP,’ one said.
Despite the new never-before-seen creation, the eatery said the hot dogs will be available this weekend only.
The prawn hot dogs come just months after the renowned seafood chef created a classic cheeseburger using tuna instead of beef patties.
Josh Niland (pictured), is the head chef behind Saint Peter and Fish Butchery in Paddington
Earlier this year, the chef made a classic cheeseburger using tuna instead of beef patties
Described as one of the ‘favourites’ on the Fish Butchery menu, the pricey $20 takeaway burger includes charcoal grilled Mooloolaba Yellowfin tuna fillets, cheddar cheese, ‘lacto-fermented’ cucumber, lettuce and optional ‘swordfish bacon’ for $8.
A similar dish is on the menu at Saint Peter for $38.
It’s not the first time the masterful young chef has wowed with his creations, with Niland coming up with an epic gourmet sandwich – complete with ocean trout ‘salami’, kingfish ‘mortadella’ and swordfish ‘belly bacon’.
Niland, who’s known for cooking with every part of a fish, unveiled the ‘Muffuletta’, which looks remarkably similar to a deli-style sandwich, except the ‘sliced meats’ are made entirely from different types of fish.
Italian muffuletta sandwiches are usually made with layers of thin-sliced cured meats such as salami, capocollo, soppressata and mortadella.
Niland, who’s known for cooking with every part of a fish – unveiled the ‘Muffuletta’, which looks remarkably similar to a deli-style sandwich, except the ‘sliced meats’ are made entirely from different types of fish
He also previously added a ‘kingfish ham’ to the menu, which wowed with its remarkable similarity to a traditional ham
His deli-inspired sandwich consists of an ocean trout salami, kingfish mortadella, albacore tuna nduja, swordfish belly bacon and pickled tommy ruff, topped with dried tomatoes, olives, sorrell and pesto and provolone.
Niland said his sandwich was inspired by top chef Clayton Wells, who created the A1 Canteen’s muffaletta press sandwich, which comes with sourdough, Italian provolone, ham, mortadella, salami, olives, sun-dried tomatoes.
He also previously added a ‘kingfish ham’ to the menu, which wowed with its remarkable similarity to a traditional ham.
The kingfish version was made with crispy, glazed skin and pink flesh.
‘I don’t think fish has ever looked tastier. In the entire history of humans eating fish for food, no one has made fish look this tasty,’ one customer wrote.