Recipes Appetizers and Snacks Seafood Shrimp Batagor Bandung (Indonesian Fried Tofu) Be the first to rate & review! 0 Photos This is a very popular street food found around the Sunda region of Western Java. Batagor is an acronym for Bakso Tahu Goreng (Fried Tofu Balls) though it's not really a ball, but more of a triangle shape. The tofu is stuffed with a mixture of savory ground meat, steamed, and then coated with batter and fried; it is served with a spicy sweet chile-peanut sauce. Recipe by mekmolek Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 35 mins Cook Time: 30 mins Total Time: 1 hrs 5 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 Batter: 1 egg 6 tablespoons all-purpose flour cold water, or as needed Sauce: 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 Directions 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. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 274 Calories 21g Fat 10g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 274 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Cholesterol 62mg 21% Sodium 391mg 17% Total Carbohydrate 10g 4% Dietary Fiber 1g 4% Total Sugars 2g Protein 15g Vitamin C 9mg 45% Calcium 409mg 31% Iron 7mg 38% Potassium 240mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved