Batagor: Fried Seafood & Tofu Dumplings
Crispy fried dumplings stuffed with shrimp, fish, and tofu served with a sweet-savory peanut sauce. A beloved Indonesian street food that's impressive but entirely achievable at home.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb white fish fillet (cod or tilapia)
- ½ lb firm tofu, pressed
- 20 pieces wonton wrappers
- ½ cup creamy peanut butter
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 2 cups neutral oil, for deep frying
Instructions
- 1
Chop shrimp and fish into small dice (1/4-inch). Crumble pressed tofu.
- 2
Mix shrimp, fish, tofu, and garlic together in a bowl until combined.
- 3
Place 1 tbsp filling in center of each wonton wrapper. Wet edges with water, fold into triangle, then bring corners together.
- 4
Whisk peanut butter, lime juice, soy sauce, and 1/4 cup water until smooth and pourable. Adjust thickness with more water if needed.
- 5
Heat oil in a deep pot to 350°F over medium-high heat, ~8 minutes.
- 6
Fry dumplings in batches without crowding, 2–3 minutes per side until golden and crispy.
- 7
Transfer fried dumplings to a paper towel–lined plate. Fry remaining batches.
- 8
Arrange batagor on a platter. Pour peanut sauce into a small bowl for dipping.
Tools you’ll need
- cutting board and sharp knife
- mixing bowl
- deep pot or Dutch oven
- deep-fry thermometer
- slotted spoon or spider strainer
- paper towels
- whisk
- platter
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