From the bustling streets of Bangkok to the izakayas of Tokyo, Asia’s snack game is second to none—an intoxicating mix of bold flavours, crisp textures, and sheer indulgence. Take yakitori, Japan’s flame-kissed skewers, where smoky chicken thighs meet sweet soy glaze. Or soft, pillowy bao buns filled with tender protein, crisp veg and sticky sauce (our Filipino-style buns are a must-try), Then there’s kimchi, which we’ve packed into a delicious little fritter with rice and cheese, almost like a deep-fried kimchi kimbap.
For something with crunch, try a sesame prawn toast, best paired with a fiery dipping sauce and herb salad, though we can’t go past the classic Korean-fried chicken or sticky-fried Chinese chicken wings.
Pair these with a cold Asahi or a frosty Thai milk tea, and you’ve got a snacking experience worthy of any globetrotting gourmand. Because when it comes to Asian snacks, more is always more.
The best Asian snacks to make in 2025
Sesame kingfish sashimi with ponzu and finger lime
The freshness of this sesame-crusted kingfish sashimi is amplified by a light ponzu dressing and accompanying greens.
Spicy Sichuan-style lamb dumplings with chilli oil
Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?
Ma hor (galloping horses)
This classic Thai appetiser pulls out all the stops.
Kimchi fritters
Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it’s perfection in fritter form.
Prawn and crab toast with herb salad
This crunchy, fragrant prawn and crab toast recipe makes for a tasty snack at cocktail hour.
Fried lemon and soy sauce chicken (Yuringi) by Soul Dining
Contemporary Korean flair abounds in this delicious, citrus-led lemon and soy sauce chicken recipe.
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Yakitori Yurippi’s chicken and spring onion skewers
A simple side dish or starter that requires a handful of ingredients.
Yakitori Yurippi’s scallops in half shell
Served with melted butter and purple shiso leaves.
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Bar Lune’s katsu sando
Having friends over? These little sandwiches from Adelaide’s Bar Lune will delight.
Spiced eggplant katsu sandos
This Japanese-inspired eggplant sandwich recipe makes for a great vegetarian lunch.
Vietnamese rice paper rolls
Flavour and freshness with every bite.
Crumbed rice paper rolls with crab and green sriracha mayo
“This dish has been a mainstay since Liberté opened,” says chef Amy Hamilton. “It’s pure party food; fun, and deceptively easy.”
Vietnamese prawn cakes
Australian Gourmet Traveller recipe for Vietnamese prawn cakes.
Crab xiao long bao
The Shanghai dumpling goes luxe. We’ve stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
Yama Kitchen & Bar’s prawn toasts
An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.
Pork, scallop and sticky rice siu mai
Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.
Oyster katsu sandos
Fast recipe for Japanese-style oyster katsu sandos.
Prawn toasts with black vinegar and chilli dipping sauce
Australian Gourmet Traveller recipe for prawn toasts with black vinegar and chilli dipping sauce.
Jade prawn dumplings
Australian Gourmet Traveller recipe for jade prawn dumplings.
Kimchi mandu in broth
Australian Gourmet Traveller Korean recipe for kimchi mandu in broth.
Yakiton with shichimi togarashi
Lisa Featherby fast recipe for yakiton with shichimi togarashi.
Sticky pork skewers with nashi slaw
Australian Gourmet Traveller fast recipe for sticky pork skewers with nashi slaw.
Nonya pork satay
Australian Gourmet Traveller Malaysian recipe for Nonya pork satay.
Prawn satay
Australian Gourmet Traveller recipe for prawn satay by Pete Evans.
Yama Kitchen & Bar’s Taiwanese fried chicken
Yama Kitchen & Bar share their recipe for a spicy fried chicken cooked Taiwanese-style cooked with soy sauce and sake.
Chicken tsukune
Australian Gourmet Traveller recipe for chicken tsukune (chicken meatballs).
Balinese seafood satay (Sate lilit)
Australian Gourmet Traveller recipe for Balinese seafood satay (Sate lilit)
Potato, pork and Sichuan pepper pastries
Australian Gourmet Traveller recipe for potato, pork and Sichuan pepper pastries.
Flower Drum’s twice-cooked king prawns with soy sauce (si yow wong ha)
With this recipe, the key to success lies in the timing.
Sichuan-spiced lamb ribs
Australian Gourmet Traveller recipe for Sichuan-spiced lamb ribs.
Downtown ribs
Australian Gourmet Traveller recipe for downtown ribs by Andrew McConnell from Supernormal, Melbourne.
Grilled pork ribs with umeboshi plum vinegar
Australian Gourmet Traveller Japanese recipe for grilled pork ribs with umeboshi plum vinegar.
Roy Choi’s easy-peasy Chinese chicken wings
Finger-licking good.
Ikan bilis sambal with cucumber and peanuts
Australian Gourmet Traveller recipe for ikan bilis sambal with cucumber and peanuts.
Sashimi of mulloway with a sesame-citrus dressing, edamame and seaweed
Australian Gourmet Traveller fast recipe for sashimi of mulloway with a sesame-citrus dressing, edamame and seaweed.
Hiyayakko
Australian Gourmet Traveller recipe for hiyayakko.
Squid kara-age with Japanese mayonnaise
Australian Gourmet Traveller recipe for squid kara-age with Japanese mayonnaise.
Moon Park’s hobak jeon (zucchini and mussels pancake)
Australian Gourmet Traveller Korean recipe for zucchini pancake (hobak jeon) by Moon Park in Sydney.
Tony Tan’s guide to making roti canai
A well-made roti canai is a thing of beauty.
Dandelion: Sizzling coconut pancakes with spanner crab and barbecue pork
Australian Gourmet Traveller recipe for Dandelion’s sizzling coconut pancakes with spanner crab and barbecue pork.
Fluffy pancakes with roasted peanuts and sesame seeds (Ban chang kuih)
Australian Gourmet Traveller Malaysian banquet dessert recipe for fluffy pancakes with roasted peanuts and sesame seeds (Ban chang kuih)
Prawn and egg roti
Australian Gourmet Traveller recipe for prawn and egg roti.
Hot and sour ginger chutney with cucumber yoghurt and roti
Australian Gourmet Traveller recipe for hot and sour ginger chutney with cucumber yoghurt and roti.
Lightly steamed XO oysters with bacon crumbs
Chinese recipe for lightly steamed XO oysters with bacon crumbs.
Crab, coconut and kaffir lime on betel leaves
Australian Gourmet Traveller recipe for crab, coconut and kaffir lime on betel leaves.
Sesame-crusted bonito and edamame with green-tea soba noodles
Now that’s a salad.
Spicy crab and green papaya salad on lettuce leaves
Australian Gourmet Traveller recipe for spicy crab and green papaya salad on lettuce leaves.
Kylie Kwong’s wallaby sang choi bau
“Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics,” says Kylie Kwong. “I love the contrast of textures and temperatures”
Indonesian spring rolls (Lumpia)
Australian Gourmet Traveller recipe for Indonesian spring rolls (Lumpia)
Thi Le’s Vietnamese spring rolls with mustard leaves and herbs
A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.
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Lechon kawali pork belly bao buns
Pork belly bao gets a Filipino twist in this fun snack recipe.
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