Batagor [ Fried Tofu ]

Batagor (abbreviation from: Bakso Tahu Goreng, Sundanese and Indonesian: "fried bakso and tofu") is Sundanese Indonesian fried fish dumplings served with peanut sauce. It is traditionally made from tenggiri (wahoo) fish meat. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make batagor.

Ingredients

• 4 firm white tofu squares
• 60 g prawns, peeled, deveined and minced
• 40 g minced chicken
• 1 green onion, chopped
• 1 egg, lightly beaten
• salt and white pepper to taste
• 1 teaspoon sesame oil
• 2 teaspoon cornflour
• oil for frying
• For the batter
• 50 g plain flour
• 1 egg
• water

Sauce

• 30 g dry roasted peanuts
• 1 fresh red chillies, chopped
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoon vinegar
• 70 ml water

How To Make

1. Slice each tofu cake diagonally to make 8 triangles. With each triangle, make a slit on the cut side to make a pocket for stuffing. Hollow out some tofu from the pocket
2. In a bowl, mix well the hollowed out tofu pieces with minced prawns, chicken, green onions, sesame oil, cornflour, egg and season with salt and pepper
3. Carefully stuff the tofu triangles with the filling, making a slight mound on the outside of slit. Place the triangles in a steamer and steam for 20 minutes
4. Meanwhile make the dipping batter by combining the egg with flour and pouring enough water while whisking until you've reached a medium-thin consistency
5. Make the sauce: Chop the roasted peanuts until medium coarse and add all the ingredients together in a bowl. Stir until the sugar and salt has dissolved. Set aside
6. When the triangles are cooked, remove from steamer. Heat oil in wok until hot. Take each triangle in batches, and dip in batter and slowly lower in hot oil. Fry until golden brown and batter is cooked. Drain on paper towel
7. Serve hot with accompanying sauce

Categories: Savory Snacks