Southeast Asian Deep-fried Dishes

Lumpia is a simple and flavourful Filipino finger food that evolved from the Chinese spring rolls. Each lumpia consists of a rice or flour dough wrap that is stuffed with meat (most often ground pork or beef) and vegetables such as cabbage, carrot... READ MORE

Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped ... READ MORE

In its basic form, Indonesian-style fried chicken consists of chicken cuts, preferably bone-in pieces such as thighs and drumsticks, which are marinated in spices, then shortly braised before being fried until golden and crispy. The marinade is ty... READ MORE

Vietnamese quẩy is a deep-fried snack which was inspired by youtiao, a popular Chinese delicacy. Although very similar in preparation and shape to its more popular cousin, quẩy is regarded as a national culinary treasure in Vietn... READ MORE

Gorengan is a generic name that refers to a wide group of Indonesian deep-fried snacks that can be prepared with a variety of ingredients. Whether savory or sweet, the fritters usually combine egg batter with various additions such as bananas, tem... READ MORE

Pempek is a traditional fish cake made with ground fish meat and tapioca. The actual origin of this dish is the city of Palembang, situated in the South Sumatra province. The origin story of pempek says that an old Palembang citizen was tired of t... READ MORE

Fried duck is an Indonesian delicacy that is prized for its crispiness as well as its tender, succulent meat. The duck is usually cut into pieces, boiled or steamed, and then deep-fried until crispy. Before it is fried, the pieces are generously c... READ MORE

Lechon kawali is the Filipino version of deep-fried pork belly. Primarily boiled in plain or seasoned water, the meat is rubbed with salt, cut into chunks, then deep-fried until it develops a golden-brown, crispy skin, but remains juicy and tender... READ MORE

This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation m... READ MORE

Karipap or curry puff is a small, deep-fried or baked pastry shell filled with thick chicken and potatoes curry. It is believed that the flavorful snack was invented by the Malays from the Malay Peninsula and parts of Sumatra and Borneo. ... READ MORE

One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is remin... READ MORE

Crispy pata is one of the most common Filipino dishes served on special occasions. It consists of a whole pork leg that is cooked until tender. It is then dried and deep-fried until golden brown and crispy. The leg is usually cooked alongside vari... READ MORE

Deep-fried kwek kwek is a type of tokneneng, the omnipresent Filippino street food. While tokneneng is made with boiled chicken or duck eggs, kwek kwek is the smaller sized variety, which usually employs tiny quail eggs. Both types are di... READ MORE

Bakso goreng is a crispy, deep-fried meatball dish from Indonesia, often enjoyed as a snack or side dish. Unlike the classic bakso, which is typically served in a soup, bakso goreng is fried until golden brown, result... READ MORE

Tempeh mendoan is a variety of fried tempeh that hails from Purwokerto. Thin slices of tempeh—fermented soybean product—are dipped in batter that is enriched with ground coriander, sliced scallions, and garlic before they are ... READ MORE

Loh bak or ngo hiang is a dish that presumably originated among Teochew and Hokkien communities. It consists of various meat and vegetable fillings that are wrapped in bean curd skins before they are deep-fried until crispy. The main ingredient us... READ MORE

Risoles (also spelled risol in Indonesia) is a popular Indonesian snack consisting of a thin crepe-like wrapper filled with a savory mixture, then breaded and deep-fried to golden crispiness. Inspired by Dutch and Por... READ MORE

Pecel lele is a beloved Indonesian street food dish featuring deep-fried catfish (lele) served with sambal (spicy chili sauce), steamed rice, and fresh vegetables (lalapan). Originally popularized in Java, especially ... READ MORE

Lumpiang Shanghai is the most popular variety of lumpia, the crispy deep-fried Filipino snack that evolved from Chinese spring rolls. Even though lumpia appears in numerous variations, the Shanghai version is characterized by a savory fil... READ MORE

Proben (occasionally referred to as proven) is a satisfying Filipino snack, and one of the most popular street food items in the country. It is prepared with an unusual chicken organ named proventriculus, a component that is in m... READ MORE

Poo cha (a.k.a. poo ja) is a Thai dish consisting of stuffed, deep-fried crabs. The dish is best prepared with fresh crabs that are steamed, and the meat is then removed and flaked before it is combined with pork, shrimps, soy sauce, garl... READ MORE

Ayam masak merah is a Malaysian dish made with chicken pieces that are doused in a rich, spicy, and creamy tomato sauce. Chicken pieces are first fried, then simmered in a sauce consisting of tomatoes, chili peppers, onions, garlic, and various sp... READ MORE

Bánh tôm is a seafood specialty hailing from Hanoi. The dish consists of julienned sweet potatoes that are divided into small portions and coated in batter. Each potato nest is then topped with a shrimp, and the combination is deep-fr... READ MORE

Panada is an interesting Indonesian take on Spanish and Latin American empanadas. These deep-fried, crescent-shaped pastries consist of leavened dough and a fish-based filling. The Indonesian version is traditionally filled with a combina... READ MORE

Tempe bacem is a traditional tempeh-based dish that's usually associated with Central Java. The tempeh is marinated in coconut milk, galangal, and bay leaves, then boiled with a spice paste consisting of garlic, onions, coriander, palm sugar, and ... READ MORE

Tokneneng is a traditional dish that's sold as a street food snack. It consists of hard-boiled eggs that are dipped in an orange-colored batter, then deep-fried. The dish is traditionally made with duck eggs, but chicken eggs can also be used. The... READ MORE

Nam khao is a crispy Lao salad consisting of deep-fried rice balls that are shredded and mixed with various condiments and toppings. Although it appears in numerous regional varieties, besides rice balls, it mostly employs sour som moo po... READ MORE

The name of this Singaporean dish translates as shrimp paste chicken. It consists of chicken wings (or drumsticks) that are dipped in a classic combination of eggs, flour, and starch, and a marinade consisting of shrimp paste, rice wine, ... READ MORE

Kai thot takhrai is a Thai specialty consisting of fried chicken (usually wings or legs) that is served alongside crispy lemongrass. The dish is typically made with the skin intact and (optionally) bone-in chicken pieces that are soaked in a marin... READ MORE

Camaron rebosado is a traditional and simple Filipino seafood dish. It's usually made with a combination of large shrimp, lemon juice, flour, eggs, cornstarch, salt, pepper, and oil. The shrimps are marinated in a mixture of lemon juice, pepper, a... READ MORE

Due to their crunchy texture and a variety of different flavors, samosas provide a perfect introduction to the world of Indian cuisine for newcomers. These deep-fried, triangular pastries are filled with a variety of ingredients ranging from veget... READ MORE

Rengginang is a traditional rice cracker originating from Indonesia. It's made from dried leftover sticky rice that's seasoned with spices, flattened and shaped into a circle, then sun-dried and deep-fried in oil. This type of rice cracker is diff... READ MORE

The city of Skuon in Cambodia is so infested with spiders that the nearly-starved locals have adapted and started consuming them in the 1970s, and the practice has continued ever since. It is no wonder that the city is known as Spider Town or Spid... READ MORE

Tempe kering is a traditional plant-based dish. It's made with tempeh, a product made from fermented soybeans. The dish is prepared by deep-frying tempeh, then mixing it with spices and palm sugar. Once fried, the tempeh is mixed with a combinatio... READ MORE

Hailing from Thailand, kai ho bai toei is a chicken delicacy made with marinated pieces of chicken - usually chicken thighs or chicken breasts - that are enclosed within aromatic pandan leaves and deep-fried. A variety of ingredients can be used i... READ MORE

Cá tai tượng chiên xù is a traditional dish originating from the Mekong Delta area. This specialty is made by deep-frying elephant ear fish until it becomes crispy and fully cooked, and then it can be served as it is. The meaty... READ MORE

Đùi gà bó xôi is a traditional poultry dish. It's made by wrapping chicken drumsticks in sticky rice, then deep-frying them in hot oil. Other ingredients include garlic, sugar, soy sauce, oyster sauce, five-spice powder,... READ MORE

Hailing from Thailand, thot man khao phot is a deep-fried corn fritter that is made with a mixture based on sweet corn kernels, ground pork or shrimp, rice flour, and eggs. The corn fritters are typically enhanced with Thai red curry paste, kaffir... READ MORE

Dendeng paru is a specialty consisting of beef lungs that is traditionally consumed in Singapore, Malaysia, and Indonesia. It is a sort of beef lung jerky made by boiling beef lungs which are later thinly slicedand deep-fried with a mixture of spi... READ MORE

Bông bí or pumpkin flowers are a prized Vietnamese specialty originating from the cuisine of the Mekong Delta. They are characterized by a slightly sweet flavor and their versatility – the flowers can be used in soups and hot po... READ MORE