Crispy Seafood Batagor with Peanut Sauce
Indonesian fried seafood and tofu dumplings served with rich peanut sauce. Golden, crispy on the outside and tender inside—ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- ½ lb shrimp, peeled and deveined
- 8 oz firm tofu, pressed and crumbled
- 24 wrapper wonton wrappers
- ½ cup peanut butter (smooth or chunky)
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 cup neutral oil for frying
Instructions
- 1
Chop shrimp roughly. Mix shrimp and crumbled tofu in a bowl.
- 2
Place 1 tbsp shrimp-tofu mixture in center of each wonton wrapper.
- 3
Wet edges with water. Fold into triangle, then bring corners together to seal.
- 4
Whisk peanut butter, soy sauce, lime juice, and 3 tbsp warm water until pourable sauce forms.
- 5
Heat oil to 350°F in a heavy pot. Test with a piece of wrapper—it should sizzle immediately.
- 6
Fry dumplings in batches 2–3 minutes until golden brown and crispy. Don't crowd the pot.
- 7
Lift with a slotted spoon and drain on paper towels.
- 8
Arrange batagor on a serving plate. Drizzle peanut sauce over or serve on the side.
Tools you’ll need
- cutting board
- knife
- mixing bowl
- heavy pot or deep skillet (4+ quart capacity)
- candy/deep-fry thermometer
- slotted spoon
- paper towels
- small whisk
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