Our love for spicy Asian appetizers knows no bounds—they’re perfect for game day, potlucks, or just spicing up a weeknight. From crispy spring rolls to fiery chicken wings, these 18 recipes bring bold flavors and easy prep to your table. Ready to turn up the heat? Dive in and find your new favorite bite!
Korean Kimchi Pancakes
Brace your taste buds for the ultimate savory crunch. These Korean kimchi pancakes deliver explosive umami in every crispy bite—perfect for your next snack attack or party appetizer spread.
Ingredients
– 1 cup all-purpose flour
– ½ cup ice-cold sparkling water
– 1 large pasture-raised egg, lightly beaten
– 1 cup well-fermented napa cabbage kimchi, roughly chopped
– 2 tablespoons kimchi brine
– 3 scallions, bias-cut into 1-inch lengths
– ¼ cup rendered bacon fat
– 2 tablespoons toasted sesame oil
– ½ teaspoon fine sea salt
Instructions
1. Combine all-purpose flour, fine sea salt, and ice-cold sparkling water in a medium mixing bowl.
2. Whisk in the lightly beaten pasture-raised egg until the batter achieves a smooth, crepe-like consistency.
3. Fold in roughly chopped napa cabbage kimchi, kimchi brine, and bias-cut scallions until evenly distributed.
4. Heat 2 tablespoons of rendered bacon fat in a 10-inch cast-iron skillet over medium-high heat until shimmering.
5. Pour the batter into the skillet, immediately tilting to form an even ¼-inch layer.
6. Cook for 3-4 minutes until the edges appear lacy and golden-brown.
7. Flip using a wide spatula when the bottom develops a deep bronze crust.
8. Cook the second side for 2-3 minutes until equally crisp and caramelized.
9. Transfer to a wire rack to maintain maximum crispness.
10. Repeat with remaining batter, adding more rendered bacon fat as needed.
11. Drizzle finished pancakes with toasted sesame oil just before serving.
Expect shatteringly crisp edges giving way to tangy, fermented kimchi pockets. The scallions provide fresh contrast against the rich bacon fat backdrop—try tearing into these straight from the skillet with a spicy dipping sauce.
Thai Shrimp Spring Rolls
Aromatic Thai shrimp spring rolls deliver fresh, vibrant flavors wrapped in delicate rice paper. Assemble these restaurant-worthy rolls in minutes for a light yet satisfying appetizer. Get ready to impress with this foolproof technique.
Ingredients
- 8 large rice paper wrappers (22 cm diameter)
- 1 lb wild-caught shrimp, peeled and deveined
- 2 cups shredded red cabbage
- 1 cup julienned English cucumber
- 1 cup fresh mint leaves
- 1 cup fresh cilantro sprigs
- 1/2 cup roasted unsalted peanuts, finely chopped
- 2 tbsp fish sauce
- 1 tbsp freshly squeezed lime juice
- 1 tsp granulated sugar
- 1 Thai chili, thinly sliced
- 1 garlic clove, minced
Instructions
- Bring 4 cups of water to a rolling boil in a medium saucepan.
- Add shrimp and cook for exactly 2 minutes until opaque and firm.
- Immediately transfer shrimp to an ice bath using a slotted spoon to stop cooking.
- Pat shrimp completely dry with paper towels, then slice each shrimp in half lengthwise.
- Combine fish sauce, lime juice, sugar, minced garlic, and sliced Thai chili in a small bowl, whisking until sugar fully dissolves.
- Fill a large shallow bowl with warm water (110°F) for dipping rice paper.
- Dip one rice paper wrapper into warm water for 8 seconds until pliable but still slightly firm.
- Lay dampened wrapper flat on a clean cutting board.
- Arrange 3 shrimp halves in a horizontal line across the center third of the wrapper.
- Top shrimp with 1/4 cup shredded red cabbage, 2 tbsp julienned cucumber, 4-5 mint leaves, and 4-5 cilantro sprigs.
- Sprinkle 1 tbsp chopped peanuts over the vegetable layer.
- Fold the bottom edge of the wrapper tightly over the filling, then fold in both sides.
- Roll firmly upward to create a tight cylinder, applying even pressure to prevent air pockets.
- Repeat the process with remaining wrappers and filling ingredients.
- Arrange finished rolls on a parchment-lined tray without touching to prevent sticking.
- Serve immediately with the prepared dipping sauce.
Buttery shrimp and crisp vegetables create a satisfying textural contrast against the chewy rice paper wrapper. The bright herbaceous notes shine through the savory-sweet dipping sauce. For an elegant presentation, slice rolls diagonally and fan them around a pool of sauce.
Vietnamese Fresh Summer Rolls
Oozing with fresh crunch and vibrant flavors, these Vietnamese summer rolls are your ticket to hot-weather bliss. Wrap up crisp vegetables and plump shrimp in delicate rice paper for the ultimate refreshing bite. Skip the oven and embrace the cool kitchen vibes.
Ingredients
– 12 large rice paper wrappers (8-inch diameter)
– 1 lb wild-caught shrimp (31-40 count), peeled and deveined
– 4 oz rice vermicelli noodles
– 2 cups shredded red leaf lettuce
– 1 cup fresh mint leaves, whole
– 1 cup fresh cilantro sprigs
– 1 cup fresh Thai basil leaves
– 1 medium English cucumber, julienned into ¼-inch matchsticks
– 2 medium carrots, peeled and julienned into ⅛-inch matchsticks
– ¼ cup creamy peanut butter
– 3 tbsp fish sauce
– 2 tbsp fresh lime juice
– 1 tbsp granulated sugar
– 1 tsp chili garlic sauce
– ¼ cup warm water
Instructions
1. Bring 4 cups of water to a rolling boil in a 2-quart saucepan over high heat.
2. Add the peeled and deveined shrimp to the boiling water and cook for exactly 2 minutes until opaque and firm.
3. Immediately transfer the shrimp to an ice water bath using a slotted spoon to stop the cooking process.
4. Return the same water to a boil and add the rice vermicelli noodles, cooking for 3 minutes until tender but still chewy.
5. Drain the noodles thoroughly in a fine-mesh strainer and rinse under cold running water for 30 seconds to prevent sticking.
6. Pat the cooled shrimp dry with paper towels and slice each one in half lengthwise.
7. Arrange all prepared ingredients in separate bowls around your workstation for efficient assembly.
8. Fill a 10-inch pie plate with 1 inch of warm water at 110°F for dipping the rice paper.
9. Submerge one rice paper wrapper completely in the warm water for 8 seconds until pliable but still slightly firm.
10. Lay the moistened wrapper flat on a clean cutting board or damp tea towel.
11. Place 3 shrimp halves in a horizontal line across the center third of the wrapper, cut side up.
12. Top with 2 tablespoons of cooked vermicelli noodles, spreading them evenly over the shrimp.
13. Layer 2 tablespoons of shredded red leaf lettuce over the noodles, followed by 4-5 mint leaves, 4-5 cilantro sprigs, and 4-5 Thai basil leaves.
14. Add 5-6 cucumber matchsticks and 5-6 carrot matchsticks parallel to the shrimp.
15. Fold the bottom edge of the wrapper tightly over the filling, then fold in both sides to encase the ingredients.
16. Roll firmly upward away from you to create a tight cylinder, applying even pressure with your fingertips.
17. Repeat the process with remaining wrappers and ingredients, keeping completed rolls under a damp cloth to prevent drying.
18. Whisk together peanut butter, fish sauce, lime juice, sugar, chili garlic sauce, and warm water in a small bowl until smooth and emulsified.
19. Serve the summer rolls immediately with the peanut dipping sauce.
Roll these up for that perfect textural contrast—the chewy wrapper gives way to crisp vegetables and tender shrimp. The herbaceous punch cuts through the rich peanut sauce beautifully. Try serving them sliced diagonally on a platter with extra herbs scattered around for stunning visual appeal.
Japanese Gyoza Dumplings
Craving that perfect crispy-soft bite? Crunch into these Japanese gyoza dumplings—the ultimate savory pockets that deliver restaurant-quality texture right in your kitchen.
Ingredients
– 1 lb ground heritage-breed pork shoulder
– 2 cups finely shredded Napa cabbage, salted and pressed
– 3 minced scallions, white and green parts separated
– 2 tbsp freshly grated ginger root
– 3 minced garlic cloves
– 1 tbsp toasted sesame oil
– 2 tbsp tamari
– 1 tsp rice vinegar
– 24 round gyoza wrappers
– 2 tbsp high-smoke-point avocado oil
– ½ cup filtered water
– 1 tbsp black vinegar for dipping
Instructions
1. Combine ground heritage-breed pork shoulder, salted and pressed Napa cabbage, minced scallion whites, freshly grated ginger root, minced garlic cloves, toasted sesame oil, tamari, and rice vinegar in a glass bowl.
2. Mix filling with a fork for exactly 90 seconds until proteins bind and ingredients are evenly distributed.
3. Place 1 rounded teaspoon of filling in the center of each gyoza wrapper.
4. Moisten wrapper edges with filtered water using your fingertip.
5. Fold wrapper over filling and pleat edges firmly, pressing to seal completely—this creates steam pockets for ideal texture.
6. Heat 1 tbsp high-smoke-point avocado oil in a 12-inch cast-iron skillet over medium-high heat until shimmering at 375°F.
7. Arrange gyoza in a single layer, flat sides down, working in batches to avoid crowding.
8. Pan-fry for 2 minutes until bottoms develop a deep golden-brown crust.
9. Pour ¼ cup filtered water into skillet and immediately cover with a tight-fitting lid to trap steam.
10. Steam for 4 minutes until wrappers become translucent and filling reaches 165°F internally.
11. Uncover and cook 1 additional minute to re-crisp bottoms.
12. Repeat process with remaining gyoza and oil.
13. Serve immediately with black vinegar for dipping. A crackling exterior gives way to juicy, umami-rich filling in every bite. Arrange them dramatically on a slate board with scallion greens scattered over top—the contrast of textures makes these irresistible for sharing.
Indonesian Satay Skewers
Punch up your weeknight dinner game with these Indonesian satay skewers. Perfectly charred, tender chicken bathed in aromatic spices—they’re ready to steal the spotlight at your next cookout. Skip the takeout and fire up the grill for this flavor-packed adventure.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/2 cup full-fat coconut milk
– 3 tbsp smooth peanut butter
– 2 tbsp freshly squeezed lime juice
– 4 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 1 tsp ground turmeric
– 1/2 tsp ground coriander
– 1/4 cup coconut sugar
– 2 tbsp tamari
– 1 tbsp avocado oil
– 12 bamboo skewers, soaked in water for 30 minutes
Instructions
1. Soak 12 bamboo skewers in cold water for 30 minutes to prevent burning.
2. Combine 1/2 cup coconut milk, 3 tbsp peanut butter, 2 tbsp lime juice, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tsp turmeric, 1/2 tsp coriander, 1/4 cup coconut sugar, and 2 tbsp tamari in a medium bowl.
3. Whisk marinade vigorously until fully emulsified and smooth.
4. Add 1.5 lbs chicken thigh cubes to marinade, tossing to coat completely.
5. Cover bowl with plastic wrap and refrigerate for 4 hours for optimal flavor penetration.
6. Thread marinated chicken onto soaked skewers, leaving 1/2-inch space at both ends.
7. Preheat grill to 400°F, brushing grates with 1 tbsp avocado oil.
8. Grill skewers for 4-5 minutes per side until internal temperature reaches 165°F.
9. Rotate skewers halfway through cooking to achieve even char marks.
10. Rest skewers for 3 minutes before serving to redistribute juices.
These skewers deliver tender, juicy chicken with crispy, caramelized edges. The aromatic turmeric and ginger meld beautifully with the creamy peanut sauce. Try serving them over coconut rice with a sprinkle of fresh cilantro for an unforgettable meal.
Malaysian Curry Puffs
Satisfy those crispy cravings with Malaysian curry puffs—flaky pastry wrapped around a fragrant, spiced filling. These handheld delights deliver serious flavor in every golden-brown bite. Get ready to level up your snack game with this Southeast Asian street food classic.
Ingredients
- 2 cups all-purpose flour
- ½ cup clarified butter, chilled
- ½ cup ice water
- 1 pasture-raised egg, lightly beaten
- 1 tablespoon grapeseed oil
- ½ cup finely diced yellow onion
- 8 ounces ground chicken thigh
- 2 tablespoons Malaysian curry powder
- ½ cup diced Yukon Gold potato, par-cooked
- ¼ cup frozen green peas
- ½ cup coconut milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Combine 2 cups all-purpose flour and ½ cup chilled clarified butter in a large mixing bowl.
- Cut the butter into the flour using a pastry cutter until mixture resembles coarse crumbs.
- Gradually add ½ cup ice water while mixing until a shaggy dough forms.
- Turn dough onto a floured surface and knead gently for 1 minute until smooth.
- Wrap dough in plastic wrap and refrigerate for 30 minutes to relax gluten.
- Heat 1 tablespoon grapeseed oil in a skillet over medium heat until shimmering.
- Sauté ½ cup finely diced yellow onion for 3 minutes until translucent.
- Add 8 ounces ground chicken thigh and cook for 5 minutes until no longer pink.
- Stir in 2 tablespoons Malaysian curry powder and toast for 1 minute until fragrant.
- Add ½ cup par-cooked diced Yukon Gold potato and ¼ cup frozen green peas.
- Pour in ½ cup coconut milk and simmer for 4 minutes until slightly thickened.
- Season with 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper.
- Transfer filling to a bowl and cool completely to room temperature.
- Roll chilled dough to ⅛-inch thickness on a lightly floured surface.
- Cut dough into 4-inch circles using a round cutter.
- Place 1 tablespoon filling in the center of each dough circle.
- Fold dough over filling and crimp edges firmly with a fork to seal.
- Brush each puff with 1 lightly beaten pasture-raised egg using a pastry brush.
- Bake at 375°F for 22-25 minutes until golden brown and flaky.
- Cool on a wire rack for 5 minutes before serving.
Outrageously flaky pastry shatters to reveal a deeply spiced, aromatic filling that balances earthy potatoes with tender chicken. The coconut milk adds subtle creaminess that mellows the curry’s heat perfectly. Serve these warm with a tangy cucumber relish or pack them cold for an impressive picnic addition that travels beautifully.
Filipino Lumpia
Never underestimate the power of perfectly wrapped Filipino lumpia. Now’s your moment to master these crispy, savory rolls that deliver serious crunch and flavor in every bite. Get ready to level up your appetizer game with this foolproof recipe.
Ingredients
– 1 package lumpia wrappers (8-inch square), thawed
– 1 lb ground pork (80/20 blend)
– 2 cups finely shredded green cabbage
– 1 cup julienned carrots
– 1/2 cup minced yellow onion
– 3 cloves garlic, microplaned
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp freshly ground black pepper
– 1 large pasture-raised egg, lightly beaten
– 4 cups peanut oil for frying
– 1/4 cup sweet chili sauce for dipping
Instructions
1. Combine ground pork, shredded cabbage, julienned carrots, minced onion, microplaned garlic, soy sauce, oyster sauce, and black pepper in a large mixing bowl.
2. Mix ingredients thoroughly with clean hands until the filling becomes cohesive and evenly distributed.
3. Place one lumpia wrapper diagonally on a clean work surface with a corner pointing toward you.
4. Spoon 2 tablespoons of filling across the wrapper 2 inches from the bottom corner, forming a tight log shape.
5. Fold the bottom corner over the filling and roll tightly once to encase the mixture completely.
6. Fold the left and right corners inward toward the center, creating an envelope shape.
7. Brush the top corner with lightly beaten egg using a pastry brush to create a secure seal.
8. Continue rolling upward firmly until the wrapper is completely sealed, pressing gently to adhere.
9. Repeat the wrapping process with remaining filling and wrappers, keeping completed lumpia covered with a damp cloth to prevent drying.
10. Heat peanut oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
11. Carefully lower 4-5 lumpia into the hot oil using tongs, ensuring they don’t touch each other.
12. Fry for 3-4 minutes, turning occasionally with tongs until golden brown and crispy on all sides.
13. Remove lumpia from oil and drain on a wire rack set over a baking sheet to maintain crispness.
14. Let rest for 2 minutes before serving to allow the interior temperature to stabilize.
15. Serve immediately with sweet chili sauce for dipping.
Expect shatteringly crisp wrappers giving way to savory, well-seasoned filling with subtle sweetness from the carrots. These golden cylinders pair brilliantly with an ice-cold beer or make unexpected additions to grain bowls—just break them over the top for instant crunch appeal.
Singaporean Chili Crab Bites
Zesty Singaporean chili crab gets a bite-sized glow-up that’ll have your taste buds doing backflips. These crispy crab-packed morsels deliver that signature sweet-heat sauce in perfect party portions. Get ready to level up your appetizer game with these flavor bombs.
Ingredients
- 1 pound fresh jumbo lump crab meat, carefully picked for shells
- 2 large pasture-raised eggs, lightly beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 3 tablespoons clarified butter
- 2 tablespoons grapeseed oil
- 1/4 cup tomato ketchup
- 2 tablespoons sambal oelek
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, microplaned
- 1/4 cup finely diced red bell pepper
- 2 scallions, thinly sliced on bias
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
Instructions
- Combine crab meat, beaten eggs, panko, flour, and kosher salt in a large mixing bowl.
- Gently fold ingredients together until just combined, being careful not to break up the crab lumps.
- Portion mixture into 1-tablespoon mounds using a small cookie scoop for uniform sizing.
- Heat clarified butter and grapeseed oil in a large skillet over medium-high heat until shimmering, about 350°F.
- Working in batches, pan-fry crab bites for 2-3 minutes per side until golden brown and crisp.
- Transfer cooked bites to a wire rack set over a baking sheet to maintain crispness.
- In a separate saucepan, combine ketchup, sambal oelek, rice vinegar, grated ginger, and microplaned garlic.
- Simmer sauce over medium-low heat for 4-5 minutes until slightly thickened and fragrant.
- Fold in diced red bell pepper and cook for 1 additional minute to soften slightly.
- Toss warm crab bites in the chili sauce until evenly coated.
- Garnish with bias-cut scallions and serve immediately.
Buttery crab texture contrasts beautifully with the crispy exterior and sticky-sweet chili glaze. The subtle heat builds gradually while the fresh ginger and garlic provide aromatic complexity. Serve these atop endive spears for elegant presentation or skewer them with pickled vegetables for interactive dining.
Indian Samosas with Tamarind Chutney
Ready to level up your snack game? These golden, flaky samosas deliver an explosion of spiced potatoes and peas, perfectly paired with tangy tamarind chutney. Forget takeout—master this street food classic at home.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup clarified butter (ghee)
– 1/2 cup cold water
– 2 large russet potatoes, boiled and diced
– 1/2 cup frozen peas, thawed
– 1 tablespoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 tablespoon fresh ginger, minced
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon lemon juice
– 1 cup tamarind pulp
– 1/2 cup jaggery, grated
– 1 teaspoon roasted cumin powder
– 4 cups vegetable oil for frying
– Kosher salt to taste
Instructions
1. Combine 2 cups all-purpose flour, 1/4 cup clarified butter, and 1/2 teaspoon kosher salt in a large bowl.
2. Gradually incorporate 1/2 cup cold water while kneading until a smooth dough forms.
3. Cover the dough with a damp cloth and rest at room temperature for 30 minutes.
4. Heat 1 tablespoon vegetable oil in a skillet over medium heat until shimmering.
5. Toast 1 tablespoon cumin seeds for 30 seconds until fragrant.
6. Add 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper, stirring for 15 seconds.
7. Fold in 2 large diced russet potatoes and 1/2 cup thawed peas, coating evenly with spices.
8. Stir in 1 tablespoon minced ginger and cook for 2 minutes until aromatic.
9. Remove from heat and mix in 2 tablespoons chopped cilantro and 1 tablespoon lemon juice.
10. Season the filling with kosher salt and cool completely.
11. Divide the rested dough into 8 equal portions and roll each into a 6-inch circle.
12. Cut each circle in half to form semicircles.
13. Brush the straight edge of one semicircle with water and fold into a cone shape, pressing seams firmly.
14. Fill each cone with 2 tablespoons of potato mixture, leaving 1/4-inch space at the top.
15. Seal the open edge with water, crimping with a fork for secure closure.
16. Heat 4 cups vegetable oil in a deep pot to 350°F, verified with a deep-fry thermometer.
17. Fry 3-4 samosas at a time for 4-5 minutes, turning occasionally until golden brown.
18. Drain on a wire rack set over a baking sheet to maintain crispness.
19. Simmer 1 cup tamarind pulp with 1/2 cup grated jaggery in a saucepan over low heat for 8 minutes.
20. Strain the mixture through a fine-mesh sieve, discarding solids.
21. Stir 1 teaspoon roasted cumin powder and 1/4 teaspoon kosher salt into the strained liquid.
22. Cool the chutney to room temperature before serving.
The flaky, shatter-crisp pastry gives way to a warmly spiced filling, while the sweet-sour chutney cuts through the richness beautifully. Serve them stacked high on a platter with extra chutney for dipping, or crumble over salads for an unexpected crunch.
Bangladeshi Jhal Muri
Perfect for when you need that crunchy, spicy snack fix. This Bangladeshi street food classic delivers explosive flavor in minutes. Grab your mixing bowl and get ready to create snack magic.
Ingredients
- 2 cups puffed rice
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons mustard oil
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chaat masala
- 1/2 teaspoon kashmiri red chili powder
- 1/4 teaspoon black salt
- 2 tablespoons roasted peanuts
- 1 tablespoon sev (chickpea flour noodles)
Instructions
- Place 2 cups of puffed rice in a large mixing bowl.
- Add 1/2 cup of finely diced red onion to the bowl.
- Incorporate 1/4 cup of chopped fresh cilantro.
- Drizzle 2 tablespoons of mustard oil over the mixture.
- Squeeze 1 tablespoon of fresh lime juice directly into the bowl.
- Sprinkle 1 teaspoon of chaat masala evenly across the ingredients.
- Add 1/2 teaspoon of kashmiri red chili powder for vibrant color and mild heat.
- Season with 1/4 teaspoon of black salt for that distinctive tangy flavor.
- Gently fold in 2 tablespoons of roasted peanuts for crunch.
- Add 1 tablespoon of sev for additional texture and visual appeal.
- Using a light hand, toss all ingredients together until thoroughly combined, being careful not to crush the puffed rice.
- Serve immediately in individual bowls or paper cones for authentic street food presentation.
Bursting with contrasting textures from the airy puffed rice to the crunchy peanuts and sev, this jhal muri delivers a symphony of tangy, spicy, and savory notes. For an elevated presentation, serve in martini glasses garnished with extra cilantro sprigs, or pack into lettuce cups for a low-carb alternative that maintains all the explosive flavor.
Sri Lankan Fish Cutlets
Grab these golden fish cutlets—they’re the crispy, spiced bites you’ll crave after one taste. Flake tender fish into a potato mash, roll in panko, and fry until shatteringly crisp. Serve hot with a zesty dip for an instant crowd-pleaser.
Ingredients
- 12 oz skinless, boneless white fish fillets (such as cod or tilapia), steamed and flaked
- 2 medium russet potatoes, boiled, peeled, and mashed
- 1 small yellow onion, finely minced
- 2 fresh green chilies, seeds removed, finely chopped
- 1 tbsp fresh ginger paste
- 1 tbsp fresh garlic paste
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 2 pasture-raised eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1 cup neutral oil (such as vegetable or canola), for frying
- 1 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp fresh lime juice
Instructions
- Steam the fish fillets over boiling water for 8–10 minutes, until opaque and flaky.
- Flake the steamed fish finely with a fork, ensuring no large chunks remain.
- Combine the flaked fish, mashed potatoes, minced onion, green chilies, ginger paste, garlic paste, turmeric, chili powder, cumin, cilantro, mint, salt, black pepper, and lime juice in a large bowl.
- Mix thoroughly until the mixture is uniform and holds together when pressed. Tip: Chill the mixture for 20 minutes if it feels too soft—this makes shaping easier.
- Shape the mixture into 12 equal-sized oval patties, about 2 inches long and 3/4-inch thick.
- Place the lightly beaten eggs in one shallow bowl and the panko breadcrumbs in another.
- Dip each patty into the beaten eggs, coating completely.
- Dredge the egg-coated patties in the panko breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double-coat by repeating the egg and breadcrumb steps.
- Heat the neutral oil in a deep skillet to 350°F, using a thermometer to confirm.
- Fry the cutlets in batches of 3–4 for 3–4 minutes per side, until deep golden brown. Tip: Avoid overcrowding the skillet to maintain oil temperature and ensure even browning.
- Transfer the fried cutlets to a wire rack set over a baking sheet to drain excess oil.
Just out of the fryer, these cutlets boast a shatteringly crisp panko crust that gives way to a soft, fragrant filling. The fish and potato blend is subtly spiced with turmeric and chili, while fresh herbs add a bright, aromatic finish. Try serving them nestled in butter lettuce cups with a drizzle of tamarind chutney for a playful, handheld appetizer.
Nepalese Momo with Spicy Sauce
Venture beyond your usual dumpling game with these Nepalese flavor bombs. Steam them to perfection, then dunk in a fiery sauce that’ll make your taste buds dance. This is street food elevated to gourmet status in your own kitchen.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup warm water (110°F)
– 1 lb ground pasture-raised chicken
– 1/4 cup finely minced yellow onion
– 2 tbsp freshly grated ginger
– 3 garlic cloves, microplaned
– 1/4 cup chopped cilantro stems
– 1 tsp toasted cumin seeds
– 1/2 tsp Szechuan peppercorns, freshly ground
– 2 tbsp clarified butter
– 1/4 cup tomato passata
– 2 dried arbol chilies, crushed
– 1 tbsp rice vinegar
– 1 tsp tamari
Instructions
1. Combine all-purpose flour and warm water in a stand mixer fitted with a dough hook.
2. Knead on medium speed for 8 minutes until the dough becomes smooth and elastic.
3. Cover the dough ball with a damp kitchen towel and rest at room temperature for 30 minutes.
4. Mix ground pasture-raised chicken, minced yellow onion, grated ginger, microplaned garlic, and chopped cilantro stems in a large bowl.
5. Toast cumin seeds in a dry skillet over medium heat for 90 seconds until fragrant.
6. Grind toasted cumin seeds and Szechuan peppercorns using a mortar and pestle.
7. Incorporate the spice blend into the chicken mixture until thoroughly combined.
8. Divide the rested dough into 24 equal portions and roll each into a 3-inch circle.
9. Place 1 tablespoon of filling in the center of each dough circle.
10. Pleat the edges together firmly, creating 8-10 folds per momo.
11. Arrange momos in a single layer on a parchment-lined bamboo steamer.
12. Steam over vigorously boiling water for 12 minutes until the wrappers turn translucent.
13. Heat clarified butter in a small saucepan over medium heat until it shimmers.
14. Add crushed arbol chilies and cook for 45 seconds until they darken slightly.
15. Stir in tomato passata and simmer for 3 minutes until the sauce thickens.
16. Remove from heat and whisk in rice vinegar and tamari.
Perfectly steamed momos reveal delicate, translucent wrappers that give way to juicy, aromatic filling. The spicy sauce provides a vibrant counterpoint with its complex heat and tang. Serve them family-style with extra sauce for dipping, or plate individually with a drizzle of clarified butter for an elegant appetizer.
Cambodian Nom Krok Coconut Pancakes
Ditch your basic breakfast routine—these Cambodian coconut pancakes deliver crispy-edged, custardy-centered bites that’ll make your taste buds dance. Grab your pan and let’s create these golden domes of coconut perfection that’ll have everyone begging for the recipe.
Ingredients
– 1 cup jasmine rice flour
– ½ cup coconut cream
– ¼ cup palm sugar, finely grated
– 1 large pasture-raised egg, lightly beaten
– ½ cup coconut water
– ¼ teaspoon sea salt
– 2 tablespoons clarified butter
– 2 tablespoons toasted sesame seeds
– 2 scallions, thinly sliced
Instructions
1. Combine jasmine rice flour, coconut cream, palm sugar, beaten egg, coconut water, and sea salt in a medium mixing bowl.
2. Whisk vigorously for 90 seconds until the batter becomes completely smooth and free of lumps.
3. Let the batter rest at room temperature for 20 minutes to allow the rice flour to fully hydrate.
4. Preheat a non-stick aebleskiver pan or takoyaki pan over medium heat until droplets of water sizzle immediately upon contact.
5. Brush each well of the hot pan with clarified butter using a pastry brush, ensuring complete coverage.
6. Fill each well three-quarters full with batter using a 2-tablespoon cookie scoop for consistent portioning.
7. Sprinkle toasted sesame seeds and sliced scallions evenly over the surface of each pancake.
8. Cook for 3-4 minutes until the edges appear set and pull away slightly from the pan.
9. Flip each pancake using bamboo skewers and cook for another 2-3 minutes until golden brown on both sides.
10. Remove pancakes from the pan and transfer to a wire rack to maintain crispness.
11. Repeat the cooking process with remaining batter, brushing the pan with additional clarified butter between batches.
Achieve that signature crispy shell with creamy center by maintaining consistent medium heat throughout cooking. Arrange these golden domes on a banana leaf for authentic presentation, or stack them high for dramatic effect. The contrast between the crunchy exterior and soft, coconut-infused interior creates an addictive texture that keeps you reaching for just one more.
Laos Larb Lettuce Wraps
Craving something that punches way above its weight? These Laos-inspired lettuce wraps deliver explosive flavor in minutes. Forget boring lunches—this is your new go-to power move.
Ingredients
– 1 lb ground chicken thigh
– 2 tbsp toasted rice powder
– 3 tbsp fish sauce
– 2 tbsp fresh lime juice
– 1 tsp granulated sugar
– 2 Thai chilies, finely minced
– ¼ cup thinly sliced shallots
– ¼ cup chopped mint leaves
– ¼ cup chopped cilantro
– 2 tbsp sliced scallions
– 1 head butter lettuce, leaves separated
Instructions
1. Heat a large skillet over medium-high heat until droplets of water sizzle immediately upon contact.
2. Add 1 lb ground chicken thigh to the dry skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook for 5-7 minutes, stirring frequently, until the chicken is fully opaque and lightly browned.
4. Transfer the cooked chicken to a large mixing bowl and let it cool for 3 minutes—this prevents the herbs from wilting when mixed.
5. Add 2 tbsp toasted rice powder to the chicken, which provides essential nutty texture and authentic flavor.
6. Pour in 3 tbsp fish sauce and 2 tbsp fresh lime juice, tossing to coat every bit of protein evenly.
7. Sprinkle 1 tsp granulated sugar over the mixture to balance the acidity and saltiness.
8. Incorporate 2 finely minced Thai chilies, adjusting the quantity based on your preferred heat level.
9. Gently fold in ¼ cup thinly sliced shallots, being careful not to crush them to maintain their crisp texture.
10. Add ¼ cup chopped mint leaves, ¼ cup chopped cilantro, and 2 tbsp sliced scallions, mixing just until combined to preserve their fresh aroma.
11. Arrange separated butter lettuce leaves on a serving platter, choosing the most cup-like leaves for easiest wrapping.
12. Spoon the larb mixture into the lettuce cups, filling each about three-quarters full to prevent spillage.
13. Serve immediately while the chicken is still slightly warm and the herbs remain vibrant.
Load these wraps with the bright herbaceous notes and textural crunch that makes every bite exciting. The warm, savory chicken contrasts beautifully with the cool, crisp lettuce—perfect for stacking high with extra chilies if you dare. Try serving them family-style with extra lime wedges for squeezing over at the table.
Burmese Tea Leaf Salad
Unlock the boldest flavors you’ve never tasted. This Burmese tea leaf salad packs fermented punch with crunchy texture—your taste buds won’t know what hit them.
Ingredients
– 1 cup fermented tea leaves, thoroughly rinsed and drained
– 3 tablespoons roasted chickpea flour
– 2 tablespoons sesame oil
– 1 tablespoon fish sauce
– 1 teaspoon shrimp powder
– ½ cup roasted peanuts
– ¼ cup fried garlic chips
– ¼ cup fried yellow split peas
– 2 tablespoons dried shrimp, finely crushed
– 1 lime, juiced
– 2 Thai chilies, thinly sliced
– ¼ cup cherry tomatoes, quartered
– ¼ cup cabbage, finely shredded
Instructions
1. Place fermented tea leaves in a fine-mesh strainer and rinse under cold running water for 2 minutes to remove excess brine.
2. Squeeze tea leaves firmly between paper towels to extract all excess moisture.
3. Combine tea leaves with sesame oil in a medium mixing bowl, massaging for 1 minute until fully coated.
4. Add roasted chickpea flour and mix thoroughly until tea leaves achieve a crumbly texture.
5. Incorporate fish sauce and lime juice, stirring until the mixture becomes slightly paste-like.
6. Fold in shrimp powder and crushed dried shrimp until evenly distributed.
7. Gently mix in roasted peanuts, fried garlic chips, and fried yellow split peas.
8. Add quartered cherry tomatoes and shredded cabbage, tossing just until combined.
9. Garnish with thinly sliced Thai chilies arranged in a circular pattern on top.
10. Let the salad rest for 5 minutes before serving to allow flavors to meld.
Get ready for the ultimate texture experience—crunchy peanuts and split peas contrast beautifully with the soft fermented tea leaves. The umami depth from shrimp powder and fish sauce creates layers of flavor that evolve with each bite. Serve this family-style with extra lime wedges for squeezing over individual portions.
Taiwanese Popcorn Chicken
Hear that sizzle? Taiwanese popcorn chicken is about to become your new obsession. This street food legend delivers explosive flavor in every bite-sized crunch. Get ready to level up your snack game with this addictive recipe.
Ingredients
– 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 cup sweet potato starch
– 2 tablespoons soy sauce
– 1 tablespoon rice wine
– 3 garlic cloves, finely minced
– 1 teaspoon five-spice powder
– 1/2 teaspoon white pepper
– 1/4 teaspoon Sichuan peppercorns, freshly ground
– 4 cups peanut oil for frying
– 1 teaspoon sea salt flakes
– 1/4 teaspoon freshly ground black pepper
– 2 scallions, thinly sliced
– 3 Thai chilies, finely chopped
Instructions
1. Combine chicken cubes, soy sauce, rice wine, minced garlic, five-spice powder, white pepper, and ground Sichuan peppercorns in a medium bowl.
2. Marinate the chicken mixture for 30 minutes at room temperature, ensuring even coating.
3. Heat peanut oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
4. Dredge each marinated chicken piece thoroughly in sweet potato starch, shaking off excess coating.
5. Carefully lower chicken pieces into the hot oil using tongs, working in batches to avoid overcrowding.
6. Fry for 3-4 minutes until golden brown and crispy, maintaining oil temperature between 340-360°F.
7. Remove chicken with a spider strainer and drain on a wire rack set over a baking sheet.
8. Allow oil to return to 350°F before frying subsequent batches for consistent results.
9. Combine all fried chicken in a large mixing bowl while still hot.
10. Sprinkle with sea salt flakes, black pepper, sliced scallions, and chopped Thai chilies.
11. Toss vigorously to evenly distribute seasonings and aromatics.
Nothing beats that initial crackle giving way to juicy, perfectly seasoned chicken. The sweet potato starch creates an impossibly light, glass-like crust that shatters beautifully. Serve these golden nuggets straight from the bowl or stuff them into steamed buns with pickled vegetables for an epic fusion twist.
Hong Kong Egg Tarts
Whip up these flaky, custardy Hong Kong Egg Tarts that’ll transport your taste buds straight to a bustling Chinatown bakery. With their buttery pastry shells and silken egg filling, they’re the perfect balance of crisp and creamy. Get ready to impress with this surprisingly simple yet sophisticated treat.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ cup European-style unsalted butter, chilled and cubed
- 2 tbsp granulated sugar
- 3-4 tbsp ice water
- 4 large pasture-raised eggs, lightly beaten
- ½ cup evaporated milk
- ⅓ cup granulated sugar
- ½ tsp pure vanilla extract
- ⅛ tsp fine sea salt
Instructions
- Combine sifted all-purpose flour, chilled cubed European-style unsalted butter, and 2 tbsp granulated sugar in a food processor.
- Pulse the mixture until it resembles coarse crumbs, about 8-10 quick pulses.
- Add ice water one tablespoon at a time while pulsing, stopping when the dough just comes together.
- Turn the dough onto a lightly floured surface and gently knead into a smooth disc.
- Wrap the dough tightly in plastic wrap and refrigerate for exactly 30 minutes at 40°F.
- Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin.
- Roll the chilled dough to ¼-inch thickness on a floured surface.
- Cut the dough into 12 circles using a 3 ½-inch round cutter.
- Press each dough circle into the muffin cups, ensuring the pastry reaches the top edges.
- In a medium bowl, whisk together lightly beaten pasture-raised eggs, evaporated milk, ⅓ cup granulated sugar, pure vanilla extract, and fine sea salt until completely smooth.
- Strain the egg mixture through a fine-mesh sieve into a pouring jug to eliminate any bubbles.
- Fill each pastry shell with the strained custard mixture, leaving ⅛-inch headspace from the rim.
- Bake the tarts at 375°F for 15-18 minutes until the edges are golden brown and the centers jiggle slightly when shaken.
- Switch your oven to broil setting and cook for 1-2 minutes until the custard surfaces develop light golden spots.
- Remove the tarts from the oven and let them cool in the pan for 5 minutes.
- Transfer the tarts to a wire rack to cool completely before serving.
Velvety smooth custard cradled in shatteringly crisp pastry makes these tarts pure perfection. The delicate wobble of the set egg filling contrasts beautifully with the buttery, flaky crust. Serve them slightly warm with a dusting of cinnamon or chilled alongside strong black tea for an authentic experience.
Summary
Culinary adventure awaits with these 18 spicy Asian appetizers perfect for any gathering! From fiery dumplings to zesty skewers, there’s something to delight every palate. We hope you find new favorites to spice up your next occasion. Don’t forget to share which recipes you loved most in the comments below and pin this article to your Pinterest boards for easy reference!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
