Batagor

Fried fish and tapioca dumplings from Bandung served with a peanut sauce, sweet soy, and sambal.

Ingredients

• 700g large prawns
• 300g jasmine rice
• 2 tbsp grated fresh ginger
• 2 tsp crushed candlenuts
• 3 tbsp neutral vegetable oil
• 2 chayote, chopped
• a handful of fresh Thai basil, chopped
• lime wedges, to taste
• 400ml coconut milk
• 1 1/2 tsp ground cumin

Instructions

1. 1

   Prepare the rice noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the whole mackerel, chayote, sliced galangal, and tamarind paste, mixing well so everything is evenly seasoned.

3. 3

   Heat coconut oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the whole mackerel mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the rice noodles with the filling, a spoonful of roasted peanuts, and a scattering of Thai basil.

7. 7

   Add a final touch of coconut cream for extra flavor and texture.

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