Batagor Bandung

Batagor Bandung
Ingredients:
Baso tofu and fried dumplings:
5 Pieris brassicae fruit out, cut diagonally to form triangles
10 pieces of fried dumpling skin
200 grams prawns, peeled, chopped
100 grams chicken, chopped
1 egg
7 tablespoons cornflour / tapioca
3 tablespoons sesame oil
1 stalk spring onion, finely chopped
Salt to taste
Peanut sauce:
200 grams fried peanuts and finely chopped or pindakaas / peanut butter
4 pieces of red chilli seeds removed, delve pieces and fried,
mashed
1 teaspoon sugar
1 teaspoon vinegar
Salt to taste
Enough water
Method:
1. Dredging complete the dough to make room for meatballs.
2. Beat eggs, enter the shrimp and chicken that accepts been chopped, starch, oilbenniseeds, salt and sliced scallions.
3. Stir well until the dough can be formed.
4. Enter batter into the idea that accepts been dredged contents. For the dumplings, takea bit dough, place it in the midst of dumpling skin, then to the four corners of the skin
dumplings together and bent out.
5. Heat the oil in a saucepan or frypan. Fried tofu and dumplings
in hot oil until light golden brown and cooked. Time
fry, tofu and dumplings should be completely submerged in oil
(French-fries).
6. Peanut sauce: Mix peanut that accepts been mashed or fried
pindakaas / peanut butter with deep-fried red chilies that have been sugar
sand, vinegar, salt and water.
7. Heat briefly to the boil and thickens.
8. Batagor and Serve hot dumplings with peanut sauce, sweet soy and
lime.
For 10 fruit and 10 fruit dumplings batagor.