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Tam’s favourite street-food recipes to make at home

Air-fryer Korean-style Chicken Wings

Get stuck into some street treats

Fancy a classic Vietnamese crispy pork roll or a Mexican-style fruit cup with zingy lime dressing? Bring the wonder and fun of street food to your kitchen with Tam’s pick of easy recipes from around the world.

Street food is what easy eating is all about. Whether it’s a plate of Chinese steamed dumplings or Japanese pot-stickers, street food – a term used to describe the collective culinary treats found in markets and by the roadside in countries around the world – is designed for sharing with friends and family.

Plus, what could be better than getting messy together with a bowl of deliciously sticky Korean-style chicken wings? Whether you’re chilling by the pool, hanging out in the garden, or celebrating at a family barbecue, street food is a delicious choice – and my favourite international recipes are super-tasty, budget-friendly and incredibly easy to make!

Fresh Ideas expert Tam

“One of my favourite things to do when I’m travelling is to wander around markets and try the local street food. It’s a great way to get to know a place and meet the locals. These days, it’s easy to replicate those flavours at home for the family. With such a wide range of international ingredients readily available at Woolworths, I can spend time in Vietnam or Japan or Mexico without having to pack a suitcase. With any of the recipes I’ve picked here, feel free to double the quantities – I guarantee everyone’s going to want a second helping. One thing I always do first is to have all my ingredients measured out and ready to go on the benchtop before I start cooking. In French, that’s called ‘mise en place’.”

– Tam

Japanese-style Potstickers

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Japanese-style Potstickers

Known as gyoza, these pan-fried dumplings feature a juicy, tender filling in a crispy little parcel, and always go down well as an appetiser or snack. This is also a great opportunity to get the kids involved with cooking. The pleating takes a little practice, but don’t worry if it’s not perfect – these will taste just as good if you simply pinch the wrappers to seal them.

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Turkish-inspired Stuffed Baked Potato

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Turkish-inspired stuffed baked potato

These ‘loaded’ baked potatoes are inspired by Kumpir, a very popular Turkish street food, and they really are next-level. I love serving them on their own as a snack, or as a side for a barbecue – they make a change from potato salad! The Kumpir stalls in Turkey have mountains of toppings to choose from, in all the colours of the rainbow. You could even make your own street stall-style setup at home; serve up toppings in separate bowls and let people do it themselves. The trick when you’re baking the potatoes is to remove their foil wrapping for the last 10 minutes or so, to allow the skins to crisp up nicely.

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Vietnamese-style Pancakes

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Vietnamese-style pancakes

The Vietnamese name for these crisp, light, crunchy pancakes is banh xeo, and I love the combination of fresh herbs and lettuce, crunchy bean sprouts and sweet, tender prawns all wrapped in a delicate pancake. For something so light, they’re incredibly satisfying. As you finish cooking each pancake, wipe the pan with paper towel before adding the next teaspoon of oil to make sure nothing sticks to the pan and burns.

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Air-fryer Korean-style Chicken Wings

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Air-fryer Korean-style chicken wings

I love serving up a big platter of these when friends visit. They’re great for snacking on while enjoying a drink. The trick when you’re air-frying these is to either use a liner, or pour a little water into the base of the drawer. This will prevent any of the fat from collecting and smoking, which might affect the flavour of the wings. For a family meal, add some steamed rice or stir-fried noodles and a bowl of Chinese-style steamed greens.

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Lumpiang Shanghai

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Lumpiang Shanghai

The trick to get that perfect crispy wrapping is to cook these spring rolls in small batches, so they cook quickly and evenly. Putting too many in the pan might cause them to stew rather than fry, which means soggy spring rolls. For best results, bring the oil back up to the right temperature between each batch (you may need to add a little extra oil each time). To test if the oil is hot enough, pop a cube of bread in the pan – it should turn golden-brown in 15 seconds.

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Crackling Pork Belly Banh Mi

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Crackling pork belly banh mi

For me, banh mi is the ultimate street food. Traditionally made with crispy baguette rolls, they’re great for lunch or as a starter for a Vietnamese-style meal. If you don’t have Kewpie mayonnaise, regular whole-egg mayo is fine, and I often add shredded iceberg lettuce and sliced tomato to my roll for an extra veggie boost. I also make these with shredded leftover roast chicken – delicious!

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Crepes with strawberry jam

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Crepes with strawberry jam

You’ll find crepe stands all over France, serving savoury and sweet options to eat on the go. Because the ingredients for these crepes can be found in your pantry, this super-quick, easy recipe is brilliant for when you have unexpected guests or when the family fancies a speedy sweet treat. I use a mild-flavoured oil, such as sunflower or rice bran. If you want to make a stack of these, simply double (or triple!) the quantities, then layer each crepe on a plate with baking paper in between, and cover to keep warm as you cook the rest. They’re also delicious drizzled with honey, or topped with lemon juice and a sprinkling of sugar.

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Mexican-style Fruit Cups

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Mexican-style fruit cups

This is such a refreshing snack to serve on a hot day – that combination of sweet, juicy fruit, crunchy baby cucumbers and zingy lime juice with a little hit of chilli is a winner. If you don’t want to serve these as individual portions, simply combine the ingredients in a bowl instead, and if you or the kids aren’t keen on chilli, just leave it out – it will still taste amazing. I often add some fresh mint leaves, too.

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