Bao Bao Platter Recipe

Marinate wings

Pat wings dry and season lightly with salt and pepper. In a bowl combine 1.5 tbs soy sauce, 1 tbs hoisin, 1 tbs honey, 1/2 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp minced garlic, 1/4 tsp grated ginger and 1 tsp cornstarch. Toss wings to coat and marinate 20–30 minutes in the refrigerator.

Preheat oven to 200°C (400°F) or heat a skillet with 1 tbs vegetable oil. For oven-baked: place wings on a foil-lined tray, brush lightly with oil and bake 20–25 minutes, flipping halfway, until cooked through and caramelized. For pan-fry: sear wings 3–4 minutes per side until browned, then reduce heat, cover and cook additional 8–10 minutes until internal temperature reaches 75°C (165°F).

If more glaze is desired, reserve 1 tbs of the marinade (before adding raw wings), simmer it in a small saucepan 1–2 minutes until thickened, then brush over wings. Garnish with sesame seeds and sliced scallions and keep warm.

Prepare filling

In a skillet set to medium heat add 1/2 tsp sesame oil. Add shredded cabbage, julienned carrot, bean sprouts and sliced green onion. Stir-fry 1–2 minutes just to wilt vegetables. Season with 1/2 tsp soy sauce and 1/8 tsp salt. Remove and let cool slightly.

Roll spring rolls

Place one 6-inch spring roll wrapper on a clean surface with one corner toward you. Spoon half the filling (divide filling between two wrappers) near the corner, fold bottom corner over filling, fold in the sides, then roll up tightly. Brush the top corner with the cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) to seal the edge.

In a small heavy-bottomed skillet or saucepan heat 1/2 cup vegetable oil to 175°C (350°F) or until a small piece of wrapper sizzles. Fry spring rolls seam-side down for 1.5–2 minutes per side until golden and crisp. Drain on paper towels. Serve hot with sweet chili sauce.

Make filling

In a small bowl combine 2 tbsp softened cream cheese, 1 tbsp finely chopped crab, 1/2 tsp chopped green onion, 1/4 tsp soy sauce and 1/8 tsp sugar. Mix until smooth and well combined.

Assemble rangoons

Place 1 tsp of filling in the center of a wonton wrapper (divide between two wrappers). Moisten wrapper edges with egg wash. Fold diagonally to form a triangle or bring corners together to form a purse; press edges to seal tightly so no filling leaks. Optionally pinch decoratively.

Heat oil to 170–175°C (340–350°F). Fry rangoons 1–1.5 minutes per side until golden brown and puffed. Remove and drain on paper towels. Serve warm with duck or plum sauce.

Prep shrimp

Pat shrimp dry and make a shallow slit along the belly to devein if needed, leaving tail intact. Lightly season with a pinch of salt and white pepper.

Coat shrimp

Dust shrimp with 1 tsp cornstarch and 1 tsp flour (optional). Brush or dip into 1/2 tsp egg white, then press panko breadcrumbs (about 1 tbsp) onto the back (curved side) to create the fantail crisp coating.

Heat 1/2 cup oil in a skillet to 170–175°C (340–350°F). Fry shrimp, breadcrumb side down first, for about 1–1.5 minutes per side until golden and cooked through. Remove and drain on paper towels. Serve immediately with a lemon wedge and a small dish of soy or ponzu for dipping.

Marinate and make sauce

In a bowl combine 2 tbs soy sauce, 1 tbs mirin, 1/2 tbs sake (or extra mirin), 1 tbs brown sugar, 1/4 tsp minced garlic and 1/4 tsp grated ginger. Add the 4 chicken pieces and marinate 15–30 minutes. Reserve 1 tbs of the marinade; mix reserved marinade with 1/2 tsp cornstarch and 1 tbs water to make a slurry.

Heat 1/2 tsp vegetable oil in a skillet or grill pan over medium-high heat. Sear chicken pieces 2–3 minutes per side until nicely browned and nearly cooked through. Reduce heat to medium-low, pour in remaining marinade and the slurry, and simmer 1–2 minutes until sauce thickens and coats chicken, turning to glaze both sides. Ensure internal temperature reaches 75°C (165°F).

Transfer to a plate and sprinkle with sesame seeds. Keep warm until plating.

Arrange the items attractively on a serving platter: place 4 teriyaki chicken pieces grouped on one side, the 4 chicken wings together, 2 spring rolls halved diagonally if desired, 2 crab rangoons, and 2 fantail shrimp. Use small lettuce leaves or garnishes to separate components and add visual appeal.

Place small ramekins with sweet chili sauce for the spring rolls, duck/plum sauce for the rangoons, and soy/ponzu for the shrimp. Add lemon wedges and pickled ginger or cucumber slices as optional garnishes.

Serve immediately while items are hot and crunchy. Leftovers can be refrigerated separately and reheated in a 180°C (350°F) oven until warmed and crisp (about 6–10 minutes depending on item).