In a food processor, blend the unsalted roasted peanuts until they form a smooth paste.

In a saucepan, combine the peanut paste, coconut sugar, roasted garlic, Himalayan pink salt, coconut milk, lime juice, kaffir lime leaves (if using), and chopped red Thai chili peppers. Cook this mixture over low heat, stirring occasionally until it thickens. Set aside.

n a mixing bowl, combine the ground turkey or shrimp/fish with tapioca starch, eggs, minced roasted garlic, sea salt, and freshly ground white peppercorns. Mix until well-combined.

Lay out the dumpling or wonton sheets on a clean surface.

Place a spoonful of the prepared filling in the center of each sheet. Add a piece of crispy fried tofu on top of the filling.

Fold the sheets over the filling to create a rectangular shape, then seal the edges by pressing firmly with your fingers or using a fork to crimp the edges shut.

You have two options for cooking:

Arrange the assembled batagor in a steamer and steam for about 10-15 minutes until cooked through.

Heat oil in a pan and fry the assembled batagor until they turn golden brown and crispy on the outside.

Once cooked, arrange the batagor on a serving plate.

Serve the batagor with the prepared peanut sauce on the side or drizzled on top.

Garnish with additional kaffir lime leaves, chopped peanuts, or a lime wedge for extra flavor.