Pu Pu Platter Recipe
Beef teriyaki, egg roll, chicken fingers, chicken wings, chicken teriyaki, boneless ribs & crab rangoon
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Ingredients
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Beef Teriyaki
Egg Rolls
Chicken Fingers
Chicken Wings
Chicken Teriyaki
Boneless Ribs
Crab Rangoon
Method
Preparation
- 1
Marinate Beef and Chicken
In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. Add beef and chicken thighs, marinate for at least 30 minutes.
- 2
Prepare Egg Rolls
In a bowl, mix cabbage, carrots, green onions, and soy sauce. Place a spoonful in the center of each egg roll wrapper, roll tightly, and seal the edges.
- 3
Make Crab Rangoon Filling
In a bowl, mix cream cheese, crab meat, and green onions until well combined. Place a spoonful in the center of each wonton wrapper and seal.
Cooking
- 4
Cook Beef Teriyaki
In a skillet over medium heat, cook the marinated beef until browned and cooked through, about 5-7 minutes.
- 5
- 6
Fry Chicken Fingers
Dredge chicken strips in flour, dip in beaten egg, and coat with breadcrumbs. Fry in hot oil until golden, about 5-6 minutes.
- 7
- 8
Cook Chicken Teriyaki
In a skillet, cook marinated chicken thighs until browned and cooked through, about 7-10 minutes.
- 9
- 10
Fry Crab Rangoon
Fry the filled wontons in hot oil until golden brown, about 3-4 minutes. Drain on paper towels.