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Tuna Batagor

tuna batagor

Tuna Batagor Ingredients

  • 250 g Tuna (net weight) 65 g Tapioca flour
  • 3 tablespoons ice water (ice cubes are allowed to melt)
  • 1 egg white
  • 3 cloves of garlic, puree
  • Sugar 1/2 tsp
  • 1/2 tsp pepper powder
  • Salt to taste
  • 1 spring onion, finely sliced
  • 12 pieces of dumpling skin
  • 4 pieces of white tofu.

Peanut Sauce

  • 100 g peanuts
  • 3 cloves of garlic
  • 50 grams of large red chili (without filling)
  • 1 tbsp cooking oil
  • 30 g palm sugar
  • 3 pieces of lime leaves to taste Salt
  • Water 250-300 ml (according to taste, the level of thickness of the sauce)
  • Fried peanuts with chili, garlic and lime leaves.
  • Blend peanuts, chilies and garlic with 200 ml of water. Set aside the lime leaves
  • Then put the sauce and lime leaves into the pan, add water according to taste, okay?
  • Add salt and oil. Cook until the oil comes out.
  • Lift and serve

Complementary

  • Sweet soy sauce
  • Lime
  • Chilli sauce

How to Make Tuna Batagor

  • Puree the fish, prepare a bowl, enter the mashed fish, ice water, egg whites, tapioca flour, garlic, sugar, salt, pepper.
  • Stir and knead until smooth. Add sliced ​​spring onions, mix well again
  • Take one white tofu, cut into a triangle shape, scrape the contents of the tofu and give 1 tablespoon of the stuffing. Take one dumpling skin, give 1 tablespoon of dough, shape according to taste. Do it until all the batter is used
  • Fry until cooked

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