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LONO SPAM® Corndog

These savory, craveable corndogs are made with two parts SPAM® Classic, one part shrimp, which is ground up and mixed with ginger, garlic, 7-spice, soy sauce and white pepper. Take the experience to the next level by serving it with banana ketchup!




Prep Time
30 minutes


Cook Time
30 minutes


Total Time
1 hour

  • 2 (12-ounce) cans SPAM® Classic
  • 12 ounces rock shrimp, peeled and deveined
  • 1/2 cup finely chopped green onion
  • 2 tablespoons minced ginger
  • 4 cloves garlic, minced
  • 1 tablespoon Japanese 7-Spice (Shichimi) seasoning
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons ground white pepper
  • 8 (12-inch x 12-inch) sheets of plastic food wrap
  • 8 skewers
  • 6 cups vegetable oil for frying
  • 1 cup flour
  • 1 cup cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons vegetable shortening
  • 1 cup milk
  • 1 egg
  • 2 tablespoons Furikake seasoning
  • Banana ketchup, for serving
  1. In bowl of food processor, place SPAM® Classic and shrimp. Pulse to finely chop. Transfer to large bowl. Add green onion, ginger, garlic, 7-spice, soy sauce and white pepper, mixing to combine.
  2. On work surface, place one sheet of food wrap. Place 1/2 cup SPAM® mixture on top. Using plastic wrap, carefully roll into a sausage shape twisting ends to seal. Repeat to make 12 sausages.
  3. In large skillet over high heat, bring 2 cups water to boil. Add bamboo steamer to pan; place sausages inside. Steam, covered, 10 minutes. Remove from heat and refrigerate in food wrap 30 minutes or until cold. Remove food wrap. Insert skewers into one end of each sausage.
  4. In large saucepan, heat oil over medium-high heat to 375°F.
  5. In large bowl, mix flour, cornmeal, baking powder, salt and sugar. Cut in shortening with a fork. Add milk and egg, stirring to combine. Stir in Furikake. Pour batter into a tall container.
  6. Dip SPAM® skewers into batter, letting excess drip off.
  7. Working in batches, gently drop battered SPAM® skewers into hot oil; fry 3 to 4 minutes or until golden brown. Drain on paper towels.
  8. Serve with banana ketchup.
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