Batagor: Fried Seafood Dumplings
Crispy fried dumplings filled with shrimp and fish, served with a sweet-tangy peanut dipping sauce. A beloved Indonesian street snack that's impressive enough for dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 18g
Ingredients
- 300 g ground shrimp and fish (or 150g each shrimp and white fish, finely minced)
- 24 pieces wonton wrappers
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 stalks scallions, finely chopped
- ½ cup natural peanut butter
- 3 tbsp sweet soy sauce (kecap manis) or brown sugar + soy sauce
- 1.5 tbsp rice vinegar or lime juice
- 1.5 liters neutral oil for frying
Instructions
- 1
Combine ground shrimp and fish, garlic, ginger, and scallions in a bowl with a pinch of salt.
- 2
Place 1 tsp filling in the center of each wonton wrapper. Wet all four edges with water.
- 3
Fold the wrapper in half diagonally to form a triangle, pressing edges to seal. Bring the two bottom corners together and pinch to form a small hat shape.
- 4
Whisk together peanut butter, sweet soy sauce, vinegar, and 3 tbsp warm water until smooth.
- 5
Heat oil in a large heavy-bottomed pot to 350°F (175°C), checking with a deep-fry thermometer.
- 6
Working in batches of 6, fry batagor for 2–3 minutes until golden brown and they float to the surface.
- 7
Remove with a slotted spoon and drain on a paper-towel-lined plate. Repeat with remaining dumplings.
- 8
Arrange batagor on a platter and serve warm with peanut sauce on the side or drizzled over top.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- spoon
- large heavy-bottomed pot (3+ quart)
- deep-fry thermometer
- slotted spoon
- whisk
- paper towels
- serving platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
