Batagor

Batagor

Material:

• 250 g fish fillet, crushed
• 250 ml of ice water
• 250 g starch
• 2 leeks, thinly sliced
• 2 stalks celery, sliced thin
• 3 cloves garlic, minced
• ½ - 1 teaspoon salt
• ½ tsp pepper powder
• 6 out of white fruit,
• 8 pieces of dumpling skin
• oil for frying

Complement:

• soy sauce
• chili sauce
• lime

peanut sauce:

• 100 gr peanuts, fried, crushed
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• 125 ml warm water
• 3 red chilli, cooking, puree
• 1 tablespoon vinegar
• ½ teaspoon soy sauce

How to make:

1. Mix the fish and ice water, knead until dough is smooth. Add cornstarch, scallions, celery, garlic, pepper and salt, mix well. For the dough into 3 sections each for the contents out, the contents of dumplings and a section for meatballs.
2. Cut each diagonally out into 2 parts (a triangle). Punch a hole cut out in the midle, reserve- crumbs. Mix the dough to fill out with the crumbs out, then fill it into the batter out. Do it until all know filling, set aside. Take a piece of dumpling skin fill with fish mixture, combine edges up, until the sides glue together. Do it until the dumpling skin out, set aside.
3. Heat cooking oil in a skillet that much, know the contents and fried dumplings until golden brown, remove, drain, set aside.
4. Bring the remaining fish mixture, with the help of 2 spoons, enter directly into the hot oil. Fry until golden brown, remove, drain, set aside.
5. Put out the contents, fried dumplings and meatballs on a serving plate, left whole or cut into pieces, pour the peanut sauce on top. Serve with chili sauce and soy sauce, then put lemon lime.