Crispy Seafood Batagor with Peanut Sauce
Fried tofu pockets stuffed with shrimp and served with a tangy peanut dipping sauce. A beloved Indonesian street snack that's crispy, savory, and comes together in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 14 oz firm tofu, pressed
- 8 oz shrimp, peeled and deveined
- 2 cloves garlic cloves, minced
- ½ cup peanut butter
- 3 tbsp lime juice
- ½ tsp chili flakes
- 4 cups neutral oil for frying
Instructions
- 1
Pat tofu dry with paper towels, then cut into 2-inch squares.
- 2
Finely chop shrimp and mix with minced garlic, salt, and pepper.
- 3
Use a small knife to carve a pocket into the top of each tofu square; fill with shrimp mixture.
- 4
Heat oil in a heavy pot to 350°F (use a thermometer). Oil should shimmer and move freely.
- 5
Carefully slide tofu into oil 3–4 at a time. Fry until golden brown, ~4 minutes per batch.
- 6
Remove with a slotted spoon and drain on paper towels.
- 7
Whisk peanut butter, lime juice, chili flakes, salt, and 3 tbsp warm water until smooth.
- 8
Arrange batagor on a platter. Drizzle or pour sauce over the top.
- 9
Serve hot with extra sauce on the side for dipping.
Tools you’ll need
- cutting board
- knife
- mixing bowl
- heavy-bottomed pot or deep skillet
- instant-read thermometer
- slotted spoon
- paper towels
- whisk
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