Pu Pu Platter (for 2) Recipe

Pat shrimp dry. If shrimp are larger than medium, halve lengthwise. Lightly season with 1/4 tsp salt and 1/8 tsp pepper. Set aside.

Soften cream cheese if not already. Combine cream cheese, chopped crab, green onion, 1/2 tsp soy sauce and 1/4 tsp garlic powder in a small bowl. Mix until smooth; refrigerate until filling crab rangoons.

Mix beef marinade: combine 1 Tbsp soy sauce, 1 tsp brown sugar, 1/2 tsp sesame oil and 1/2 tsp minced garlic. Toss sliced beef in marinade and thread onto soaked bamboo skewers. Refrigerate 15–30 minutes.

Brush the two rib pieces with a mixture of 2 Tbsp hoisin, 1 tsp honey, 1/2 Tbsp soy sauce and 1/4 tsp five-spice powder. Let marinate 10–15 minutes.

Toss chicken pieces with 1 tsp oyster sauce, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp grated ginger and 1/2 tsp minced garlic. Place a scallion piece on each portion and wrap tightly in parchment paper (fold and twist ends) or lotus leaf. Set aside.

Make a light batter for shrimp: whisk together 2 Tbsp flour, 2 Tbsp cornstarch, 1 egg and 3 Tbsp cold water until combined. Season with 1/4 tsp salt and 1/8 tsp pepper. Keep chilled.

If using frozen prepared spring rolls and crab rangoons, thaw per package and pat dry. If making spring rolls from scratch, fill wrappers and seal per recipe (not detailed here).

Heat oil

Pour vegetable oil into a deep fryer or wide heavy pot to a depth of about 5 cm (2 inches). Heat to 175°C (350°F). Use a thermometer for accuracy.

Fry spring rolls

Carefully place the two prepared spring rolls into the hot oil. Fry until golden brown and crisp, about 3–4 minutes, turning once. Remove with a slotted spoon and drain on a wire rack or paper towel.

Fry crab rangoons

Seal crab rangoon edges by wetting wrapper edges with water, spooning about 1 heaping tablespoon of crab filling into each wrapper, and folding into a triangle or purse. Fry the two rangoons 2–3 minutes until golden and bubbling. Drain on paper towels.

Fry shrimp

Dust shrimp lightly with cornstarch. Dip shrimp into the chilled batter, shake off excess, and carefully lower into oil. Fry 2–3 minutes until batter is crisp and shrimp are opaque. Remove and drain.

Cook BBQ spare ribs

If ribs are already pre-cooked (common in Pu Pu platters), brush with reserved marinade and briefly deep-fry (1–2 minutes) or broil/grill to caramelize glaze. If raw, bake at 180°C (350°F) covered for 30–40 minutes until nearly tender, then finish under broiler with the glaze 5–8 minutes until sticky. For this 2-piece portion, broiling after glazing for 5–8 minutes works well.

Cook beef sticks

Grill or pan-sear the marinated beef skewers over medium-high heat 2–3 minutes per side until cooked through and slightly charred. Rest 2 minutes.

Steam or bake paper-wrapped chicken

Place parchment-wrapped chicken parcels in a 180°C (350°F) oven for 12–15 minutes (or steam for 10–12 minutes) until chicken reaches 74°C (165°F). Open carefully to release steam.

Arrange on a platter for two: place two spring rolls, two fried shrimp, two crab rangoons, two glazed BBQ rib pieces, two beef sticks and two paper-wrapped chicken parcels decoratively.

Provide dipping sauces: sweet & sour, duck/plum, and soy sauce on the side. Garnish platter with lemon wedges or shredded cabbage if desired.

Serve immediately while hot and crispy. Suggested serving: divide platter between two people; each person receives one of each item.