Batagor - Indonesian Fried Dumplings with Peanut Sauce

Ingredients

• 250g (8.8 oz) white fish fillets, deboned 250g (8.8 oz) white fish fillets, deboned
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon tapioca flour 1 tablespoon tapioca flour
• 1 package wonton wrappers 1 package wonton wrappers
• Vegetable oil, for frying Vegetable oil, for frying
• For the peanut sauce: For the peanut sauce:
• 100g (3.5 oz) roasted peanuts, finely ground 100g (3.5 oz) roasted peanuts, finely ground
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 shallot, finely chopped 1 shallot, finely chopped
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon tamarind juice 1 tablespoon tamarind juice
• 1 teaspoon palm sugar 1 teaspoon palm sugar
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 150ml (2/3 cup) water 150ml (2/3 cup) water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a food processor, combine the fish fillets, shrimp, garlic, shallot, salt, and white pepper. Pulse until well blended.
2. 2.
   Transfer the mixture to a bowl and add the cornstarch and tapioca flour. Mix well until the mixture becomes sticky.
3. 3.
   Take a wonton wrapper and place a teaspoon of the filling in the center. Fold the wrapper diagonally to form a triangle and press the edges to seal. Repeat with the remaining filling and wrappers.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium heat. Fry the dumplings in batches until golden brown and crispy. Remove and drain on a paper towel-lined plate.
5. 5.
   For the peanut sauce, heat a small amount of vegetable oil in a saucepan over medium heat. Add the garlic and shallot, and sauté until fragrant.
6. 6.
   Add the ground peanuts, sweet soy sauce, tamarind juice, palm sugar, chili powder, and water to the saucepan. Stir well and simmer for 5 minutes until the sauce thickens.
7. 7.
   Serve the crispy Batagor with the peanut sauce on the side.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are deboned before using them in the recipe to avoid any unwanted bones in the dumplings.
• Shrimp — Make sure the shrimp are peeled and deveined properly to ensure a smooth texture in the dumplings.
• Wonton wrappers — Keep the wonton wrappers covered with a damp cloth while working with them to prevent them from drying out.

Tips & Tricks

• For a spicier peanut sauce, add more chili powder or a dash of hot sauce.
• Serve Batagor with a squeeze of fresh lime juice for a tangy twist.
• If you prefer a lighter version, you can steam the dumplings instead of frying them.
• Experiment with different types of fish and seafood to create your own unique flavor combinations.
• To save time, you can prepare the filling and peanut sauce in advance and refrigerate them until ready to use.

Serving advice

Serve the Batagor hot as an appetizer or snack. Arrange them on a platter with a side of fresh vegetables, such as shredded cabbage, bean sprouts, and cucumber slices. Drizzle the peanut sauce generously over the dumplings and garnish with chopped spring onions and fried shallots for added flavor and visual appeal.

Presentation advice

Arrange the golden-brown Batagor on a vibrant serving platter to showcase their crispy texture. Place a small bowl of peanut sauce in the center and surround it with the fresh vegetable accompaniments. Sprinkle some chopped peanuts and cilantro leaves over the dumplings for an extra touch of elegance.