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Prawn toast is a classic dim sum snack of bread spread with a seasoned prawn paste, coated in sesame seeds, and deep fried until golden and crisp. The ginger, soy sauce, and sesame oil in the paste give the filling a distinctly aromatic, umami-rich flavour that contrasts with the crunchy, seed-studded exterior. Popular in Chinese restaurants worldwide, it makes an excellent finger food or starter.
Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that sponginess comes from the egg, so I tend to leave it out. Fishcakes are usually deep-fried in street stalls and restaurants, but I find it much easier to shallow-fry them. These are great served with sweet chilli sauce, Thai seafood dipping sauce and/or cucumber and chilli relish.
Fried wuntun are crispy deep-fried parcels filled with a seasoned pork and Parma ham mixture, flavoured with ginger, soy sauce, and sesame oil. The golden, crunchy wrappers give way to a juicy, aromatic filling that makes them an irresistible party snack or starter. They are best served immediately after frying with a selection of dipping sauces.
Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk. The pork is infused with a paste of lemongrass, ground spices, and aromatics, making each bite deeply flavorful. This dish showcases traditional Southeast Asian techniques and is perfect for entertaining.
Onion bhajis are golden, crispy fritters made from sliced onions bound in a spiced gram flour batter and deep fried until crunchy and cooked through. The combination of chilli, turmeric, coriander, and curry leaves gives them a warmly aromatic flavour that pairs perfectly with cooling yoghurt-based dips. Freshly made, they are a satisfying vegetarian snack or side dish alongside a curry.
These spring rolls are filled with a stir-fried mixture of Parma ham, mange tout, red pepper, waterchestnuts, and bean sprouts, wrapped in crisp deep-fried skins. The filling is seasoned with two soy sauces, sesame oil, and sherry, giving a well-rounded savoury flavour with excellent texture.
Delicate spring rolls filled with silky cellophane noodles, tender wood ears, savory pork, and sweet crab, then deep-fried until golden and crispy. Served with a vibrant, fiery chilli sauce, these Southeast Asian gems are perfect as an appetizer or main snack. The contrast between crispy exterior and tender filling is irresistible.