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Teriyaki Eggs
Appetizer Asian

Teriyaki Eggs

4.9

Prep
10 min
Cook
10 min
Total
395 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover, and let stand in hot water for about 10 minutes. Remove eggs from hot water, cool under cold running water, and peel. Place eggs in a quart-size Mason jar.
  2. 2 Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes, then pour over eggs in the jar.
  3. 3 Refrigerate eggs until flavors are absorbed, at least 6 hours.

By Jessie D

Air Fryer Beef Wontons
Appetizer Asian

Air Fryer Beef Wontons

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Fill a small bowl with water.
  2. 2 Mix ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl until well combined.
  3. 3 Place several wonton wrappers onto a work surface. Place 1-tablespoon balls of beef mixture onto one side of each wrapper. Dip your fingertips into the water and wipe around wonton edges. Fold wontons in half to form a triangle around the filling, then wet your fingertips again and pinch the edges together to seal. Transfer to a plate, ensuring they don't overlap. Repeat to make remaining wontons.
  4. 4 Working in batches, lightly brush as many wontons as will fit in a single layer in the air fryer basket on one side with sesame oil. Place into the air fryer basket, oiled-side down, then brush the tops lightly with additional sesame oil.
  5. 5 Air fry in the preheated air fryer for 4 minutes, then carefully flip with tongs. Continue cooking until crispy and the edges are golden brown, 3 to 4 more minutes. Transfer to a paper towel-lined plate and let cool while you cook the remaining wontons.

By fabeveryday

Chinese Popcorn Snack Mix
Appetizer Asian

Chinese Popcorn Snack Mix

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
  2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
  3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
  4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Absolutely Amazing Ahi
Appetizer Asian

Absolutely Amazing Ahi

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
  2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Mini Fried Shrimp Spring Rolls
Appetizer Asian

Mini Fried Shrimp Spring Rolls

5.0

Prep
30 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Heat sesame oil in a large skillet over medium-high heat. Add coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.
  2. 2 Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.
  3. 3 Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).
  4. 4 Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 spring rolls.

By Soup Loving Nicole

Air Fryer Asian-Inspired Deviled Eggs
Appetizer Asian

Air Fryer Asian-Inspired Deviled Eggs

4.6

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
  2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
  3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
  4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Soy Eggs (Shoyu Tamago)
Appetizer Asian

Soy Eggs (Shoyu Tamago)

4.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into water. Bring to a boil. Gently place eggs back in the pot. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
  2. 2 Remove heat and immediately place eggs in the ice bath. Peel eggs carefully.
  3. 3 Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure sugar dissolves and garlic breaks up.
  4. 4 Place eggs in mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

By Epicure Amber

Instant Pot® Teriyaki Chicken Wings
Appetizer Asian

Instant Pot® Teriyaki Chicken Wings

4.6

Prep
5 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Season chicken wings with salt and pepper.
  2. 2 Heat sesame oil in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Add chicken wings and garlic; saute until wings are browned, about 2 minutes per side. Hit Cancel and use tongs to transfer wings to a plate.
  3. 3 Whisk 1/2 cup water, soy sauce, brown sugar, honey, and ginger together in a small bowl until smooth. Pour sauce into the pot and use a wooden spoon to scrape any browned bits from the bottom. Return wings to the pot; stir until coated in sauce.
  4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 6 to 10 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes; quick-release remaining pressure. Unlock and remove the lid.
  6. 6 Use tongs to transfer wings to a plate.
  7. 7 Whisk cornstarch with 2 tablespoons water in a small bowl to make a slurry. Whisk slurry into the sauce. Turn on Saute function and simmer until sauce thickens, about 2 minutes. Hit Cancel. Return wings to the sauce and toss to coat.

By fabeveryday

Strange Flavor Eggplant Spread
Appetizer Asian

Strange Flavor Eggplant Spread

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
  2. 2 While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
  3. 3 In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
  4. 4 Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

By LAURA NASON

Asian Lettuce Wraps
Appetizer Asian

Asian Lettuce Wraps

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse whole lettuce leaves and pat dry, being careful not to tear them; set aside.
  3. 3 Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl.
  4. 4 Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.
  5. 5 Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce until well combined. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  6. 6 Arrange lettuce leaves around the outer edge of a large serving platter; spoon beef mixture in the center.

By Rachel Castro

Chef John's Crab Rangoon
Appetizer Asian

Chef John's Crab Rangoon

4.4

Prep
30 min
Cook
3 min
Total
110 min

Instructions

  1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
  2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
  3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
  4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Easy "Peking Duck" Lettuce Cups
Appetizer Asian

Easy "Peking Duck" Lettuce Cups

4.8

Prep
20 min
Cook
190 min
Total
750 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 To prepare the duck: Place duck legs in a large bowl; drizzle with oil and sprinkle with salt, five-spice powder, and black pepper. Toss until evenly coated.
  3. 3 Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
  4. 4 Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
  5. 5 Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
  6. 6 Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
  7. 7 Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
  8. 8 Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
  9. 9 Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.

By John Mitzewich

Chef John's Chicken Lettuce Wraps
Appetizer Asian

Chef John's Chicken Lettuce Wraps

4.7

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
  2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
  3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
  4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Vegan Portobello Jerky
Appetizer

Vegan Portobello Jerky

5.0

Prep
5 min
Cook
120 min
Total
605 min

Instructions

  1. 1 Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
  2. 2 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  3. 3 Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
  4. 4 Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour.
  5. 5 Remove the baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook for 5 additional minutes or until dry.

By Soup Loving Nicole

Honey Sesame Wings
Appetizer

Honey Sesame Wings

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
  3. 3 Arrange chicken wings on prepared baking sheet.
  4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin

Moroccan Carrot Dip
Appetizer

Moroccan Carrot Dip

4.6

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
  2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Fried Cauliflower with Sesame and Hoisin
Appetizer

Fried Cauliflower with Sesame and Hoisin

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
  2. 2 Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
  3. 3 Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
  4. 4 Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
  5. 5 Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
  6. 6 Serve with hoisin mixture drizzled on top, or on the side for dipping.

By Bustercluck

Crabby Cream Cheese Wontons
Appetizer

Crabby Cream Cheese Wontons

3.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
  3. 3 Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
  4. 4 Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
  5. 5 In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.

By Shawn Salzman

Mini Sweet Potato Samosas
Appetizer Indian

Mini Sweet Potato Samosas

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
  4. 4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

By Allrecipes Member

Sesame Oil Chicken Wings
Appetizer Chinese

Sesame Oil Chicken Wings

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cut chicken wings into 3 portions. Combine chicken, water, dark soy sauce, light soy sauce, garlic, and green onion in a large skillet. Stir together and cook for 15 minutes over medium heat.
  2. 2 Add 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add a dash of sesame oil. Remove from heat, let cool, and serve.

By Joshua Koh

JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers
Appetizer American

JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
  2. 2 Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted vegetables for dipping.
  3. 3 Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted veggie sticks like carrots and celery.

By JARRIE

Erin's Jalapeno Hummus
Appetizer Mediterranean

Erin's Jalapeno Hummus

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend chickpeas, about half the reserved liquid from the chickpeas, olive oil, lemon juice, sesame seeds, ground dried jalapeno pepper, garlic, sesame oil, sea salt, and cumin in a blender until smooth and creamy. Blend more reserved liquid or olive oil into the mixture until the hummus reaches your desired consistency.

By Erin

Korean Marinated Hard-Boiled Eggs
Appetizer Korean

Korean Marinated Hard-Boiled Eggs

3.9

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
  2. 2 Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

By Soup Loving Nicole

Pan-Fried Chinese Pancakes
Appetizer Chinese

Pan-Fried Chinese Pancakes

3.7

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
  2. 2 In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
  3. 3 On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
  4. 4 Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
  5. 5 Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

By Jade