Batagor Bandung Style
Crispy fried wonton pouches and pieces of tofu with a delicate fish filling, served with a thick spicy-sweet peanut sauce, just like the street vendors of Bandung serve it.
Ingredients
- fish fillet400 g
- tapioca starch200 g
- wheat flour20 g
- eggs2 pcs
- fish sauce30 ml
- garlic for the filling2 cloves
- green onion2 stalks
- salt for the filling1 tsp
- black pepper0.5 tsp
- baking soda1 pinch
- soft tofu2 pcs
- wonton wrappers20 pcs
- water for sealing20 ml
- deep-frying oil700 ml
- roasted peanuts200 g
- red chili pepper5 pcs
- garlic for the sauce2 cloves
- sugar2 tsp
- vinegar2 tsp
- lime2 pcs
- salt for the sauce0.5 tsp
- water for sauce150 ml
- oil for sauce15 ml
- water for thinning sauce30 ml
- sweet soy sauce1 tbsp
- hot sauce1 tbsp
Instructions
Grind 400 g fish fillet into a paste. Mix it with 200 g tapioca starch, 20 g wheat flour, 2 eggs, 30 ml fish sauce, 2 minced garlic cloves, 2 stalks of green onion, 1 tsp salt, 0.5 tsp black pepper and a pinch of baking soda until you get a smooth, sticky mixture.
Cut 2 blocks of soft tofu into large pieces and make a hollow in each. Fill the tofu with the fish mixture; spread the rest of the mixture over 20 wonton wrappers and seal the edges, brushing them with 20 ml water.
Heat 700 ml oil for deep-frying in a deep pot to 170–175°C. Fry the stuffed tofu and wonton pieces in batches for 5–7 minutes, turning, until the wrapper turns golden and the filling is cooked through. Transfer to a wire rack or paper towels.
For the sauce, blend 200 g roasted peanuts, 5 red chili peppers, 2 garlic cloves, 2 tsp sugar, 2 tsp vinegar, the juice of 2 limes, 0.5 tsp salt and 150 ml water.
Pour the sauce into a saucepan, add 15 ml oil and simmer over low heat for 8–10 minutes, stirring, until it thickens; thin with 30 ml water if needed.
Cut the batagor into pieces, drizzle with the peanut sauce and serve hot; add sweet soy sauce and chili sauce to the finished portion, if desired.
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