Batagor

Step 1: Blend 12 ½ oz Spanish mackerel (tenggiri) or other firm white fish fillet to a smooth paste, then pulse in 3 ½ oz tapioca starch, 1 egg white, 2 garlic cloves, 1 tsp salt, ½ tsp ground white pepper and 3 ½ tbsp iced water until sticky and smooth. Keep chilled.

Step 2: Cut a deep pocket into one side of each 10 ½ oz firm tofu square, or scoop a shallow hollow from the top, and press in a generous spoonful of paste, smoothing it level.

Step 3: Put a teaspoon of paste in the centre of each of 12 square wonton wrappers, brush the edges with water and fold into triangles, pressing out the air.

Step 4: Pour 1 litre vegetable oil into a deep, heavy pan so it comes no more than a third of the way up the sides, and heat it to 350°F. Check with a thermometer, or drop in a cube of bread: it should turn golden in about 60 seconds. Never leave the hot oil unattended.

Step 5: Fry the tofu in batches, paste side down first, for 5–6 minutes, turning once, until deep golden and the fish paste is puffed, firm and cooked through. Fry the wontons for 3–4 minutes until crisp and blistered. Drain on paper. Common mistake: crowding the pan; the oil cools and the batagor turn greasy instead of crisp.

Step 6: Meanwhile, blend 5 ½ oz roasted peanuts, 2 garlic cloves, 2 red chillies, 1 tbsp palm sugar and ½ tsp salt with 1 cup hot water until smooth, then simmer for 5 minutes, stirring, until thick.

Step 7: Cut the batagor into bite-sized pieces, pile onto plates or paper trays, spoon over the peanut sauce, drizzle with 3 tbsp kecap manis (sweet soy sauce) and squeeze over 2 limes. Eat while still crisp.