Indonesian Fried Fishball Tofu Dumpling with Peanut Sauce

Batagor

I think there are many Indonesian's dish with peanut sauce :D and this is one of them. If you couldn't find king mackerel feel free to replace it with any other fish even white fish or combinaton of shrimp and chicken.

For 4 persons

Ingredients:
- 250gr king mackerel fillet, minced
- 250ml ice water
- 250gr tapioca flour
- 2 stalk of spring onion, sliced thinly
- 3 garlic, minced
- Salt
- Pepper
- Tofu
- Small spring roll skin
- Oil for deep frying

Condiments:
- Kecap manis (Indonesian sweet soy sauce)
- Chili sauce
- Kaffir lime
- Peanut Sauce

Peanut Sauce:
- 2 red chili (more or less depending on your taste buds)
- 2 bird's eye chili (more or less depending on your taste buds)
- 1 tsp salt
- 1 garlic
- 5 candlenut
- 100 gr fried peanut
- 1 tbs shredded palm sugar
- 150 ml water
- 2 tsp vinegar

Pound all ingredients in a kitchen processor until smooth.
- Add water until desired consistency.

Directions:
- Mix together minced fish fillet and ice water. Add tapioca powder, spring onion, garlic, pepper and salt, mix well. Divide into 3 parts, one for tofu filling, one for dumpling filling and one for fishball.
- Cut diagonally the tofu into 2 parts (triangle shape), make a hole in the middle. Set aside the mashed tofu and mix with the fishpaste. Fill the hole with the mashed tofu and fishpaste mixture.
- Take one spring roll skin and fill with fishpaste. Form into a dumpling.
- Heat oil for deep frying and fry all until golden brown.
- Take the last fishpaste part and with the help of two spoons, shape into small balls. Deep fried in the hot oil until golden brown.
- Arrange the fishball, tofu and fish dumpling in a plate, you may cut it into bite size pieces. Serve with peanut sauce, chili sauce and kecap manis. Give some squeeze some kaffir lime on top.