Batagor: Fried Seafood & Tofu Dumplings
Crispy fried tofu and shrimp dumplings served with a tangy-sweet peanut sauce. A beloved Indonesian street food that's surprisingly achievable at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- ½ lb shrimp, peeled and deveined
- 1 cup cabbage, finely shredded
- 2 cloves garlic, minced
- 24 pieces wonton wrappers
- ½ cup peanut butter
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 3 cups vegetable oil for frying
Instructions
- 1
Press tofu between paper towels under a heavy skillet for 10 minutes to remove excess moisture.
- 2
Crumble pressed tofu into a bowl. Finely chop shrimp and add to tofu with cabbage and garlic.
- 3
Stir filling until combined. Season with salt and pepper to taste.
- 4
Place 1 tbsp filling in the center of each wonton wrapper. Wet edges with water, fold into triangle, then bring corners together.
- 5
Heat oil in a deep pot to 350°F over medium-high heat. Oil should shimmer and a wooden spoon handle should sizzle immediately when dipped.
- 6
Fry dumplings in batches, ~3 minutes, without crowding. They should turn golden brown and float to the surface.
- 7
Remove with a slotted spoon and drain on a paper-towel-lined plate.
- 8
Whisk together peanut butter, lime juice, soy sauce, and 2 tbsp warm water until smooth and drizzle-able.
- 9
Serve dumplings hot with peanut sauce for dipping.
Tools you’ll need
- large bowl
- paper towels
- cutting board
- sharp knife
- deep pot or heavy skillet
- candy/deep-fry thermometer
- wooden spoon
- slotted spoon
- whisk
- small bowl
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