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1
In a large colander, thoroughly wash the bean sprouts, then shake off the excess water. Set the colander over a bowl or in the sink. Toss the salt with the bean sprouts to distribute evenly, then let the liquid drain from the sprouts, turning them periodically. Let the sprouts drain for at least 30 minutes. Their volume should decrease significantly.
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2
In a large bowl, combine the sprouts and the rest of the ingredients. Adjust seasoning as necessary. Keep refrigerated until ready to use.
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3
Combine the mayonnaise and Sriracha and keep covered in the refrigerator until ready for use.
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4
Heat a cast iron skillet over medium heat. Score each hot dog a few times. Wrap each hot dog in a slice of bacon, starting at one end and corkscrewing it around to the other. If you find the bacon isn't adhering, you can use a wooden toothpick to pin it to the ends of hot dog.
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5
Cook the dogs, rotating to cook the bacon thoroughly on all sides. Depending on the thickness of your meats, this will probably take 2-4 minutes on each side. Transfer the hot dogs to a newspaper- or paper towel-lined platter. If you used toothpicks, remove them.
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6
Depending on the size or density of your buns (tee hee hee), you might need to hollow them out a little or not. Spread each bun generously with the Sriracha mayonnaise, then fill them with the Bean Sprout Slaw (I use tongs to gently squeeze out excess liquid).
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7
Place the dogs on the slaw and top with scallions and peanuts. Then open wide! It's a mouthful!
