Cherry & Dennis Helper Habitat
Indonesian Batagor
印尼炸魚肉豆腐餃 Batagor
Recipe overview
Fish-paste dumplings and stuffed tofu are fried crisp, cut and covered with peanut sauce.
01
Ingredients
Main ingredients
- 400 g boneless white fish
- 4 pieces firm tofu
- 16 pieces wonton wrappers
- 100 g tapioca starch
- 1 piece egg white
Fish filling
- 3 cloves garlic
- 1 tsp salt
- 1 tsp sugar
Peanut sauce
- 150 g roasted peanuts
- 2 tbsp sweet soy sauce
- 1 piece chilli
Frying oil
- 1 L cooking oil
02
Tools
- food processor
- bowl
- frying pot
- slotted spoon
- knife
03
Steps
Step 1
Dry and dice fish
Dry and dice fish.
Step 2
Process fish, garlic, salt and sugar to a paste
Process fish, garlic, salt and sugar to a paste.
Step 3
Mix in egg white and tapioca until sticky
Mix in egg white and tapioca until sticky.
Step 4
Halve tofu diagonally and make pockets
Halve tofu diagonally and make pockets.
Step 5
Stuff tofu with fish paste
Stuff tofu with fish paste.
Step 6
Wrap remaining filling in wonton skins
Wrap remaining filling in wonton skins.
Step 7
Blend peanuts, sweet soy and chilli into sauce
Blend peanuts, sweet soy and chilli into sauce.
Step 8
Heat oil to 170°C
Heat oil to 170°C.
Step 9
Fry stuffed tofu until golden
Fry stuffed tofu until golden.
Step 10
Fry dumplings until cooked and crisp
Fry dumplings until cooked and crisp.
Step 11
Drain and cut tofu and dumplings
Drain and cut tofu and dumplings.
Step 12
Spoon over peanut sauce and serve
Spoon over peanut sauce and serve.
Common mistakes
- Keep fish paste cold and fry until the centre is fully cooked.
Tips
Add only enough tapioca to bind; excess makes it rubbery.
