Chef Josh Niland stuns thousands with his unique take on the classic shrimp hot dog

A top chef has wowed thousands after putting a unique twist on the classic hot dog by using shrimp instead of pork or beef.

Josh Niland, the owner and chef behind Saint Peter and the fish butcher’s shop in Paddington, New South Wales, shared a photo of sausage served between crusty buns, topped with ketchup and mustard.

The 32-year-old — who is known for cooking with every part of a fish — carefully constructed the shrimp hot dogs to make it look identical to a frankfurter.

The sausages are made entirely from shrimp after being finely chopped.

A top chef has wowed thousands after putting a unique twist on the classic hot dog by using shrimp instead of pork or beef

The 32-year-old — who is known for cooking with every part of a fish — carefully constructed the shrimp hot dogs to make it look identical to a frankfurter.

The 32-year-old — who is known for cooking with every part of a fish — carefully constructed the shrimp hot dogs to make it look identical to a frankfurter.

The 32-year-old — who is known for cooking with every part of a fish — carefully constructed the shrimp hot dogs to make it look identical to a frankfurter.

The sausages are made entirely from shrimp after being finely chopped for the hot dogs

The sausages are made entirely from shrimp after being finely chopped for the hot dogs

Poll

Would you eat a shrimp hot dog?

After sharing the creation on Instagram, many diners couldn’t believe that the hot dogs are made with shrimp, while others were amazed at his tasty creation.

“Is this 100 percent shrimp or do you use pork in it too?” one man asked, while another added, “Seriously genius.”

And one said, ‘Wait, this is brilliant’, while another wrote, ‘You’re kidding! yum.’

Others said they couldn’t wait to get their hands on the tasty-looking hot dogs.

‘Oh god damn it. I have to get on the plane as soon as possible,” said one.

Despite the new never-before-seen creation, the eatery said the hot dogs will only be available this weekend.

The shrimp hot dogs come just months after the famed seafood chef created a classic cheeseburger using tuna instead of beef patties.

Josh Niland (pictured), is the chef behind Saint Peter and Fish Butchery in Paddington

Josh Niland (pictured), is the chef behind Saint Peter and Fish Butchery in Paddington

Earlier this year, the chef made a classic cheeseburger with tuna instead of beef patties

Earlier this year, the chef made a classic cheeseburger with tuna instead of beef patties

Described as one of the “favorites” on the Fish Butchery menu, the pricey $20 takeout 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 been blown away by his creations, and Niland comes up with an epic gourmet sandwich – complete with sea trout ‘salami’, kingfish ‘mortadella’ and swordfish ‘streaky bacon’.

Niland, who is known for cooking with every part of a fish, unveiled the ‘Muffuletta’, which is remarkably similar to a deli-style sandwich, except that the ‘sliced ​​meat’ is made entirely from different types of fish.

Italian muffuletta sandwiches are usually made with layers of thinly sliced ​​meats such as salami, capocollo, soppressata, and mortadella.

Niland, who is known for cooking with every part of a fish, unveiled the 'Muffuletta', which is remarkably similar to a deli-style sandwich, except that the 'sliced ​​meat' is made entirely from different types of fish.

Niland, who is known for cooking with every part of a fish, unveiled the ‘Muffuletta’, which is remarkably similar to a deli-style sandwich, except that the ‘sliced ​​meat’ is made entirely from different types of fish.

He also previously added a 'kingfish ham' to the menu, which stunned with its remarkable resemblance to a traditional ham.

'I don't think fish has ever looked so good.  In all the history of people eating fish as food, no one has made fish look so appetizing,

He also previously added a ‘kingfish ham’ to the menu, which stunned with its remarkable resemblance to a traditional ham.

His deli-inspired sandwich features a sea trout salami, kingfish mortadella, albacore tuna nduja, swordfish streaky bacon, and pickled tommy ruff, topped with dried tomatoes, olives, sorrel, 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 and sun-dried tomatoes.

He also previously added a ‘kingfish ham’ to the menu, which stunned by its remarkable resemblance to a traditional ham.

The kingfish version is made with a crispy glazed skin and pink flesh.

‘I don’t think fish has ever looked so good. In all the history of people eating fish as food, no one has made fish look so appetizing,” writes one customer.

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