Macanese-style Batagor

Ingredients

Macanese-style Batagor incorporates Macanese curry powder and spices, giving it a unique flavor profile that sets it apart from the traditional Indonesian Batagor. The Macanese version also adds a touch of sweetness to the dish, which complements the savory flavors of the shrimp and tofu filling. We alse have the original recipe for Batagor, so you can check it out.

• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 200g (7 oz) firm tofu, drained and finely diced 200g (7 oz) firm tofu, drained and finely diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tsp ginger, grated 1 tsp ginger, grated
• 1 tsp Macanese curry powder 1 tsp Macanese curry powder
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp white pepper 1/4 tsp white pepper
• 1/4 cup spring onions, finely chopped 1/4 cup spring onions, finely chopped
• 1 pack dumpling wrappers 1 pack dumpling wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, pulse the shrimp until finely chopped. Transfer to a mixing bowl.
2. 2.
   Add the diced tofu, minced garlic, grated ginger, Macanese curry powder, salt, white pepper, and spring onions to the bowl. Mix well to combine.
3. 3.
   Take a dumpling wrapper and place a spoonful of the shrimp and tofu mixture in the center. Fold the wrapper in half and seal the edges by pressing firmly.
4. 4.
   Repeat the process until all the filling is used.
5. 5.
   Heat vegetable oil in a frying pan over medium heat. Fry the dumplings until golden brown and crispy on both sides.
6. 6.
   Serve the Macanese-style Batagor hot with a side of tangy dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or impurities.
• Tofu — Use firm tofu to ensure it holds its shape during the cooking process.

Tips & Tricks

• For a spicier kick, add a dash of chili powder or a few drops of hot sauce to the filling mixture.
• Serve the Macanese-style Batagor with a side of pickled vegetables for added tanginess.
• If you prefer a healthier alternative, you can steam the dumplings instead of frying them.
• Experiment with different dipping sauces, such as a sweet chili sauce or a soy-vinegar dip.
• Make a large batch of Macanese-style Batagor and freeze the uncooked dumplings for future quick and delicious meals.

Serving advice

Serve the Macanese-style Batagor as an appetizer or as part of a larger meal. Arrange the dumplings on a platter and garnish with fresh cilantro or Thai basil leaves for an added pop of color.

Presentation advice

Arrange the golden brown dumplings in a circular pattern on a serving plate. Drizzle the dipping sauce over the dumplings and sprinkle crushed peanuts on top. Garnish with a sprig of fresh cilantro for an elegant touch.