Appetizers are the unsung heroes of any meal. They set the tone, tantalize our taste buds, and leave us wanting more. And when it comes to Asian cuisine, appetizers take on a whole new level of excitement. From savory to sweet, spicy to sour, the diversity of flavors and textures is unparalleled.
In this article, we’re excited to share 18 flavorful Asian appetizer recipes that are sure to impress at your next gathering or party. Whether you’re looking for something classic and comforting or bold and adventurous, we’ve got you covered. From Vietnamese fresh spring rolls to Japanese takoyaki octopus balls, each of these dishes is a delicious representation of the incredible culinary diversity that Asia has to offer.
So go ahead, explore the flavors of Asia with us, and get ready to elevate your appetizer game like never before!
Vietnamese Fresh Spring Rolls with Peanut Sauce
These delicate spring rolls are a staple of Vietnamese cuisine, filled with crunchy vegetables and savory shrimp. Serve them with a creamy peanut sauce for an added layer of flavor.
Ingredients:
– 1 package of rice paper wrappers (about 20-24 sheets)
– 1/2 cup cooked and peeled shrimp
– 1/2 cup shredded carrots
– 1/4 cup sliced red bell peppers
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Peanut sauce ingredients: see below
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 2 tablespoons water
– Salt and pepper to taste
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds until soft and pliable.
3. Remove the wrapper from the water and place on a clean surface.
4. Arrange a few pieces of shrimp, carrots, bell peppers, and cilantro in the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up into a tight cylinder.
6. Repeat with remaining wrappers and filling ingredients.
7. Serve with peanut sauce for dipping.
Cooking Time:
– Prep time: 15 minutes
– Cook time: N/A (spring rolls are raw)
– Total time: 15 minutes
Thai Chicken Satay with Spicy Peanut Dipping Sauce
Experience the flavors of Southeast Asia with this classic Thai dish, featuring tender chicken skewers served with a creamy and spicy peanut dipping sauce. Perfect for a quick and delicious meal or appetizer.
Ingredients:
For the satay:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 10 bamboo skewers, soaked in water for at least 30 minutes
For the dipping sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1-2 teaspoons sriracha (depending on desired level of spiciness)
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together coconut milk, fish sauce, lime juice, ginger, cumin, and cayenne pepper. Add chicken and marinate for at least 30 minutes.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill satay for 5-7 minutes per side, or until cooked through.
5. Meanwhile, mix dipping sauce ingredients in a bowl. Refrigerate until ready to serve.
6. Serve satay hot with spicy peanut dipping sauce.
Cooking Time: 20-25 minutes
Japanese Gyoza Dumplings with Crispy Skirt
This recipe brings the authentic flavors of Japan to your table, with tender gyoza dumplings wrapped around a savory filling and served with a crispy skirt of pan-seared goodness.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– Filling ingredients:
+ 1/2 cup finely chopped cabbage
+ 1/2 cup finely chopped green onions
+ 1/4 cup ground pork
+ 2 cloves garlic, minced
+ 2 tablespoons soy sauce
+ 2 tablespoons sesame oil
+ Salt and pepper to taste
– Vegetable oil for pan-frying
– Optional: dipping sauce of your choice (e.g., soy sauce, chili flakes, vinegar)
Instructions:
1. In a mixing bowl, combine filling ingredients and mix well.
2. Lay a wonton wrapper on a flat surface and place a small spoonful of the filling in the center.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
4. Heat a non-stick pan with 1-2 tablespoons of vegetable oil over medium-high heat. Pan-fry dumplings until the bottom is golden brown, about 2-3 minutes.
5. Loosen the dumplings with a spatula and flip them over. Cook for an additional 1-2 minutes or until crispy skirt forms.
6. Serve hot with your preferred dipping sauce.
Cooking Time: About 10-12 minutes per batch of 8-10 gyoza.
Korean Kimchi Pancakes with Dipping Sauce
Experience the bold flavors of Korea with these crispy kimchi pancakes, served with a tangy dipping sauce.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup kimchi, chopped
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Dipping sauce (see below)
Instructions:
1. In a bowl, whisk together flour and salt.
2. Add chopped kimchi and mix until well combined.
3. Gradually add water to form a thick batter.
4. Heat about 1-2 inches of vegetable oil in a non-stick pan over medium heat.
5. Using a spoon, drop small amounts of the batter into the oil.
6. Cook for 2-3 minutes on each side, until crispy and golden brown.
7. Drain on paper towels.
Dipping Sauce:
– 1/2 cup gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 1 tablespoon sugar
Mix all ingredients together in a bowl until smooth. Serve with kimchi pancakes.
Cooking Time: About 15-20 minutes for the pancakes, and an additional 5 minutes to prepare the dipping sauce.
Chinese Scallion Pancakes with Soy Dipping Sauce
These classic Chinese street food treats are easy to make and packed with flavor. Enjoy them as a snack or side dish, perfect for pairing with your favorite Asian-inspired meals.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1/4 cup chopped scallions (green onions)
– Vegetable oil for frying
– Soy sauce, for dipping
Instructions:
1. In a large bowl, combine flour, cornstarch, and salt.
2. Gradually add warm water to form a dough. Knead until smooth.
3. Divide the dough into 4-6 equal portions. Roll each portion into a ball and flatten slightly into pancake shapes.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry pancakes for 2-3 minutes on each side, or until golden brown and crispy.
5. Drain excess oil on paper towels. Serve with soy dipping sauce.
Cooking Time: Approximately 10-12 minutes to fry all the pancakes.
Enjoy your delicious Chinese Scallion Pancakes with Soy Dipping Sauce!
Indonesian Beef Satay with Sweet Soy Glaze
A classic Indonesian street food, beef satay is a flavorful and aromatic dish that’s easy to make and perfect for any occasion. This recipe combines tender beef skewers with a sweet and savory soy glaze.
Ingredients:
– 500g beef strips (sirloin or ribeye)
– 1/2 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar (or brown sugar)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Sweet Soy Glaze ingredients (below)
Sweet Soy Glaze:
– 2 tablespoons soy sauce
– 2 tablespoons palm sugar (or brown sugar)
– 2 tablespoons coconut milk
– 1 tablespoon grated ginger
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine beef strips, coconut milk, garlic, ginger, soy sauce, palm sugar, cinnamon, and cardamom. Mix well.
3. Thread beef mixture onto bamboo skewers, leaving a small space between each piece.
4. Grill satay for 8-10 minutes, turning occasionally, until cooked through.
5. Meanwhile, prepare Sweet Soy Glaze by whisking all ingredients together in a small bowl.
6. Brush glaze over satay during the last minute of grilling.
7. Serve hot with your favorite sides, such as ketupat (rice cakes) or steamed jasmine rice.
Cooking Time: 15-20 minutes
Filipino Lumpia Shanghai with Sweet Chili Sauce
Experience the authentic taste of Filipino street food with this classic recipe for Lumpia Shanghai, served with a sweet and spicy kick from the accompanying chili sauce.
Ingredients:
– 1 package spring roll wrappers (usually found in the frozen section or international aisle)
– 1/2 cup chopped pork, cooked and seasoned
– 1/4 cup chopped cabbage
– 1/4 cup chopped carrots
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Vegetable oil for frying
– Sweet Chili Sauce (store-bought or homemade)
Instructions:
1. In a bowl, combine cooked pork, cabbage, carrots, and garlic.
2. Lay a spring roll wrapper on a flat surface. Place about 1 tablespoon of the pork mixture in the center of the wrapper.
3. Brush edges with water and fold wrapper into a triangle, pressing gently to seal.
4. Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Fry lumpia until golden brown (about 3-4 minutes per side).
5. Drain lumpia on paper towels. Serve hot with Sweet Chili Sauce for dipping.
Cooking Time: About 15-20 minutes total, including prep and frying time.
Enjoy your delicious Filipino-style Lumpia Shanghai with a sweet and spicy twist!
Malaysian Roti Canai with Curry Dip
Experience the warm, flaky goodness of Malaysian roti canai paired with a rich and creamy curry dip.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Curry dip ingredients (see below)
– Optional: sugar, milk, or cardamom for flavor
Curry Dip:
– 1 tablespoon curry powder
– 1 tablespoon unsalted butter
– 1/2 cup heavy cream or coconut cream
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add ghee or oil, mixing until dough forms.
3. Knead for 5 minutes, then rest for 30 minutes.
4. Divide dough into small balls.
5. Roll out each ball to desired thickness (thicker for crispy roti).
6. Heat a non-stick pan over medium heat and cook roti until golden brown.
7. Mix curry dip ingredients together until smooth.
8. Serve roti with warm curry dip, garnished with sugar or cardamom if desired.
Cooking Time: 30-40 minutes (dough resting time not included)
Singaporean Chili Crab Bites
Experience the bold flavors of Singapore’s national dish, Chili Crab, in bite-sized form with these addictive crab bites. Crispy on the outside and tender on the inside, these morsels are perfect for snacking or as an appetizer.
Ingredients:
– 1 cup jumbo lump crab meat
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 tablespoons chili sauce (e.g., sambal oelek)
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together crab meat, flour, panko breadcrumbs, salt, and pepper.
3. Add chili sauce, soy sauce, and lime juice; gently combine until just coated.
4. Using wet hands, shape into small balls (about 1-inch diameter). Place on a baking sheet lined with parchment paper.
5. Drizzle with vegetable oil and bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Taiwanese Popcorn Chicken with Basil
Experience the addictive flavors of Taiwan with this crispy and savory popcorn chicken dish, elevated by the brightness of fresh basil.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup cornstarch
– 1/4 cup potato starch
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon sugar
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons chopped fresh basil leaves
– Sesame seeds and additional basil leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chicken, cornstarch, potato starch, and spices. Toss until coated.
2. Heat oil in a deep frying pan or wok to 350°F. Fry chicken in batches until golden brown, about 5-6 minutes per batch.
3. Drain excess oil and toss with soy sauce, rice vinegar, garlic, ginger, salt, black pepper, and sugar.
4. Garnish with basil leaves and sesame seeds (if using). Serve immediately.
Cooking Time: 15-20 minutes
Cambodian Nom Krok Coconut Pancakes
Nom Krok is a beloved Cambodian dessert that combines sweet and savory flavors, with crispy and fluffy textures. This recipe for coconut pancakes is an authentic take on this traditional treat.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup unsweetened shredded coconut
– 1/2 cup coconut milk
– 1/4 cup water
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Add unsweetened shredded coconut and mix until well combined.
3. Gradually add coconut milk and water to form a smooth batter.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a ladle, drop small amounts of the batter into the hot oil, about the size of a golf ball.
6. Fry for 2-3 minutes on each side, until golden brown and puffed up.
7. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 5-7 minutes per batch
Enjoy your delicious Nom Krok Coconut Pancakes!
Laos Larb Lettuce Wraps
These refreshing wraps are a twist on the classic Laotian dish, larb (minced meat salad). Crunchy lettuce leaves wrap around spicy and savory flavors, making for a perfect snack or light meal.
Ingredients:
– 1 head of iceberg lettuce, leaves separated
– 1/2 pound beef or pork, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 tablespoon soy sauce
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a bowl, combine chopped meat, garlic, fish sauce, lime juice, soy sauce, and chili flakes. Mix well.
2. Divide the lettuce leaves into individual cups or wraps.
3. Spoon about 1/4 cup of the larb mixture onto each lettuce leaf.
4. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Bangladeshi Vegetable Pakoras
This popular Bangladeshi street food is a delicious and crispy snack made with a variety of vegetables, gram flour, and spices. Serve them hot with a side of chutney or raita for an authentic taste experience.
Ingredients:
– 1 cup mixed vegetables (carrots, potatoes, cauliflower, peas)
– 1/2 cup gram flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1 tablespoon lemon juice
– Vegetable oil for frying
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat oil in a deep frying pan over medium-high heat.
2. In a bowl, mix together gram flour, baking soda, salt, cumin seeds, and coriander powder.
3. Add the mixed vegetables to the bowl and toss well to coat with the spice mixture.
4. Dip each vegetable piece into lemon juice and then roll in the gram flour mixture to coat evenly.
5. Fry the pakoras until golden brown and crispy (about 3-4 minutes).
6. Drain on paper towels and serve hot garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Nepalese Momo Dumplings with Tomato Chutney
Experience the flavors of Nepal with these tender momo dumplings served with a tangy tomato chutney.
Ingredients:
For the momos:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
For the filling:
– 1 pound ground beef or chicken
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon chopped cilantro
For the tomato chutney:
– 2 cups ripe tomatoes, diced
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Divide the dough into small portions and roll out each portion into a thin circle.
3. Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and press edges together.
4. Cook momos by steaming for 15-20 minutes or pan-frying until golden brown.
5. For the tomato chutney, heat oil in a pan and sauté onions and garlic until softened. Add tomatoes, tomato paste, cumin, salt, and pepper. Simmer for 10-15 minutes or until thickened.
Cooking Time: 30-40 minutes
Enjoy your delicious Nepalese momos with homemade tomato chutney!
Burmese Tea Leaf Salad Bites
These bite-sized snacks combine the iconic flavors of Burmese tea leaf salad with crispy, savory wonton wrappers. Perfect for parties or snacks, these addictive treats are sure to delight.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 2 cups of tea leaf salad mix (or substitute with a combination of chopped fried shallots, peanuts, and dried shrimp)
– 1/4 cup of crispy fried onions
– 2 tablespoons of fish sauce
– 1 tablespoon of lime juice
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together tea leaf salad mix, crispy fried onions, fish sauce, and lime juice.
3. Place a wonton wrapper on a flat surface and spoon about 1 tablespoon of the tea leaf mixture onto the center of the wrapper.
4. Fold the wrapper into a triangle by bringing two opposite corners together to form a point.
5. Brush the edges with water and press gently to seal.
6. Repeat with remaining wrappers and filling.
7. Place the wonton triangles on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bite.
8. Bake for 12-15 minutes or until crispy and golden brown.
Cooking Time: 12-15 minutes
Hong Kong Egg Tarts with Flaky Crust
Experience the flaky, buttery goodness of traditional Hong Kong-style egg tarts with this easy-to-follow recipe. With a crispy exterior and creamy egg custard filling, these treats are sure to delight.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1 large egg yolk
– 1/2 cup whole milk
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine flour and cold butter until mixture resembles coarse crumbs.
3. Add sugar and salt; mix until just combined.
4. Gradually add ice-cold water while stirring until dough forms.
5. Roll out dough to about 1/8 inch thickness.
6. Cut into squares or use a cookie cutter to create desired shape.
7. Line mini muffin tin with dough, pressing edges to form a crust.
8. Fill each tart shell with egg custard (see note).
9. Bake for 20-25 minutes, or until crust is golden brown.
Cooking Time: 20-25 minutes
Indian Samosas with Tamarind Chutney
Samosas, a popular Indian snack or appetizer, are essentially crispy or flaky pastries filled with spiced potatoes, peas, and onions. Here’s a simple recipe to make delicious samosas at home, accompanied by a tangy tamarind chutney that complements the savory filling perfectly.
Ingredients:
For Samosas:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup ghee or vegetable oil
– Filling ingredients (see below)
– Water, as needed
Filling:
– 1 large potato, boiled and diced
– 1 cup peas
– 1 onion, finely chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
For Tamarind Chutney:
– 1 cup tamarind paste
– 1 cup water
– 1 tablespoon sugar
– Salt, to taste
Instructions:
1. Make the dough by mixing flour and salt with ghee or oil. Gradually add water to form a smooth dough.
2. Prepare the filling by sautéing onions, cumin seeds, coriander powder, and salt in a little oil. Add boiled potatoes and peas; mix well.
3. Divide the dough into small portions. Roll out each portion into a thin circle. Place a tablespoon of filling in the center and fold to form a triangle or a cylindrical shape.
4. Deep-fry samosas until golden brown. Drain excess oil on paper towels.
5. To make tamarind chutney, combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes.
6. Serve hot samosas with the tangy tamarind chutney.
Cooking Time: 30-40 minutes (including frying time)
Japanese Takoyaki Octopus Balls
Savor the flavors of Japan with this easy-to-make and addictive snack, Tako-taku Takoyaki Octopus Balls. Crispy on the outside, chewy on the inside, these bite-sized balls filled with tender octopus are a street food favorite in Tokyo.
Ingredients:
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/4 teaspoon sesame oil
– 8-10 baby octopus, sliced into thin strips
– 1/2 cup takoyaki sauce (available at Asian grocery stores)
– 1/4 cup bonito flakes (optional)
Instructions:
1. Mix flour, cornstarch, and water to form a dough.
2. Divide dough into small balls.
3. Flatten each ball into a disk shape.
4. Place an octopus strip in the center of each disk.
5. Fold dough over filling, forming a ball shape.
6. Pan-fry takoyaki for 3-4 minutes on each side, until crispy and golden brown.
7. Serve with takoyaki sauce and bonito flakes (if using).
Cooking Time: 10-12 minutes
Summary
Get ready to spice up your social gatherings with these 18 flavorful Asian appetizer recipes! From refreshing spring rolls and crispy dumplings, to savory satay and spicy pancakes, there’s something for every occasion. Explore Vietnamese, Thai, Japanese, Korean, Chinese, Indonesian, Filipino, Malaysian, Singaporean, Taiwanese, Cambodian, Laotian, Bangladeshi, Nepalese, Burmese, and Hong Kong-inspired dishes that are sure to delight your guests. Whether you’re looking for a simple snack or an impressive canapé, these recipes will take your party to the next level!
