Seafood Batagor

Seafood Batagor is a crispy Indonesian street food favourite. It combines tofu and dumplings filled with a savoury seafood mixture. The dish stands out due to its crunchy texture and rich peanut sauce. It works well as a snack, starter, or sharing dish.

Prep Time 25

Cook Time 20

Total Time 45

Servings Portions

Ingredients

For the Filling:

300 g white fish fillets such as mackerel or cod finely minced
100 g raw prawns peeled and chopped
2 cloves garlic finely minced
1 large spring onion finely sliced
1 large egg white free range
2 tbsp tapioca flour
1 tsp salt
½ tsp white pepper
½ tsp sugar

For the Tofu and Wrappers:

4 blocks firm tofu cut into halves
12 medium wonton wrappers

For Frying:

Vegetable oil enough for deep frying

For the Peanut Sauce:

150 g roasted peanuts
2 cloves garlic
2 medium red chillies adjust to taste
1 tbsp palm sugar brown sugar
1 tbsp soy sauce
200 ml water
1 large lime juice only

Instructions

Start by preparing the filling. Place the minced fish and chopped prawns into a bowl. Add garlic, spring onion, egg white and tapioca flour.
300 g white fish fillets, 100 g raw prawns, 2 cloves garlic, 1 large spring onion, 1 large egg white, 2 tbsp tapioca flour
Then season with salt, pepper, and sugar.
1 tsp salt, ½ tsp white pepper, ½ tsp sugar
Mix well until the texture becomes smooth and slightly sticky.
Next, prepare the tofu. Carefully scoop out a small section from the centre of each piece. Do not remove too much. Fill each tofu piece with the seafood mixture.
4 blocks firm tofu
Press gently so it holds its shape.
After that, take the wonton wrappers. Add a spoonful of filling into each one. Fold them into triangles or small parcels. Seal the edges with a little water.
12 medium wonton wrappers
Heat the oil in a deep pan over medium heat. Once hot, carefully add the tofu and filled wrappers.
Vegetable oil
Fry in batches to avoid overcrowding. Cook until they turn golden brown and crisp. This usually takes about 4 to 5 minutes. Remove and drain on kitchen paper.
While the Batagor rests, prepare the peanut sauce. Blend the peanuts, garlic, chillies, and sugar into a paste. Transfer to a saucepan and add water and soy sauce.
150 g roasted peanuts, 2 cloves garlic, 2 medium red chillies, 1 tbsp palm sugar, 1 tbsp soy sauce, 200 ml water
Simmer gently for a few minutes. Stir often until the sauce thickens. Finish with lime juice for freshness.
1 large lime
To serve, arrange the crispy Seafood Batagor on a plate. Pour the warm peanut sauce over the top or serve it on the side. You can also add extra chilli or lime if you like more heat or sharpness.
This dish works well as a starter or snack. The crisp coating, soft seafood filling, and rich sauce create a perfect balance. Enjoy it fresh while still warm for the best texture and flavour.

Equipment

Mixing Bowl
Blender food processor for peanut sauce
Wok Deep frying pan
slotted spoon tongs
Saucepan for the peanut sauce

Notes

Tips:

Use fresh fish for the best flavour and texture
.
Do not overfill the tofu, or it may break during frying.

Keep the oil at a steady temperature to ensure even cooking.

Add more chillies if you prefer extra heat.

A squeeze of lime just before serving lifts the whole dish.

You can make the peanut sauce ahead of time and reheat gently.

Serving Suggestions:

Serve with steamed rice for a more filling meal

Add a simple cucumber salad for freshness

Pair with sweet chilli sauce for an extra flavour option

Nutrition