Batagor Bandung (Indonesian Fried Tofu) recipe
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Ingredients
- 4 (8 ounce) containers tofu ½ cup prawns - peeled, deveined, and minced 1 egg, lightly beaten 1 ½ ounces ground chicken 1 green onion, chopped 2 teaspoons cornstarch 1 teaspoon sesame oil salt and ground white pepper to taste 1 egg 6 tablespoons all-purpose flour cold water, or as needed ⅓ cup water ¼ cup coarsely chopped dry roasted peanuts 1 fresh red chile pepper, finely chopped 2 cloves garlic, minced 2 teaspoons white vinegar 1 teaspoon white sugar 1 teaspoon salt oil for frying
Nutrition Info
- 273.9 caloriescarbohydrate: 9.7 gcholesterol: 61.5 mgfat: 20.7 gfiber: 1 gprotein: 15 gsaturatedFat: 3 gservingSize: -sodium: 391.1 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Batagor Bandung (Indonesian Fried Tofu)
Directions
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Slice each tofu square diagonally to make 8 triangles. Make a cut into the base of each tofu triangle and scoop out enough of tofu to create a pocket.
Combine scooped-out tofu pieces, prawns, egg, ground chicken, green onion, cornstarch, sesame oil, salt, and pepper in a bowl for the filling. Carefully stuff filling back into the tofu triangles, the filling will bulge out.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add stuffed tofu triangles, cover, and steam for 20 minutes.
Meanwhile, make the batter. Mix egg and flour in a bowl. Whisk in enough water to give batter a medium-thin consistency.
Combine water, peanuts, red chile pepper, garlic, vinegar, salt, and sugar in a bowl. Stir until salt and sugar have dissolved and set sauce aside.
Remove cooked tofu triangles from the steamer.
Heat oil in a wok until hot. Dip triangles into the batter and slowly lower into the hot oil. Fry in batches until golden brown and the batter is cooked through, about 5 minutes. Drain on paper towels. Serve hot with the peanut sauce.