Red Cabbage and Fried Mortadella Okonomiyaki
Chef Jonathan Brooks makes a delicious version of the savory Japanese pancake called okonomiyaki, loaded with red cabbage and chewy udon noodles and topped with a fried egg.
Korean Seafood Pancakes
These crispy seafood pancakes get a spicy tang from the kimchi that's mixed into the batter. To add more heat to the dish, thinly slice a hot chile pepper and add it to the dipping sauce.
These thin, super-crisp snacks are studded with pork, shrimp and mushrooms and folded around raw bean sprouts. They represent everything we love about Southeast Asian cuisine—simultaneously hot and crisp, cold and juicy, and invigoratingly aromatic.
Pork-Kimchi Dumpling Pancakes
San Francisco star chef Corey Lee ingeniously reinvents pan-fried dumplings by adding a batter that turns the dumplings into one round, crisp pancake.
Vietnamese Oyster Pancake with Nuoc Cham
Don't be put off by the loosey-goosey nature of this crispy, egg-filled pancake. It's Viet-inspired street food at its simplest and best says Andrew Zimmern.
Korean Cabbage Pancakes
Korean pancakes are crispy and chewy, and make for a great appetizer.
There are countless varieties of the chewy Korean pancakes called jun that can be served as an appetizer or side dish. For this version, chef Joshua Walker flavors the batter with both kimchi liquid and a little pungent black bean sauce.
Crisp Noodle Pancake with Tamarind-Glazed Chicken
This succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts
The perfect crepe should be lacy thin and crackly crisp. To get the best result, refrigerate the batter overnight, so the starches have time to relax, then cooking the crepes in a nonstick pan.