Pu Pu Platter Recipe

Marinate

In a bowl combine soy sauce, hoisin, brown sugar, rice wine, sesame oil, minced garlic and ground ginger. Stir until sugar dissolves. Add pork cubes, toss to coat, cover and refrigerate for at least 2 hours or up to overnight.

Coat & Fry

Remove pork from marinade and reserve marinade. Toss pork with 1 tablespoon cornstarch, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Heat 1 cup vegetable oil in a deep skillet to 350°F (175°C). Fry pork in batches 3–5 minutes until golden and cooked through. Drain on paper towels.

Glaze

Bring reserved marinade to a boil in a small saucepan and simmer 2–3 minutes to thicken (use a slurry of 1 tsp cornstarch + 1 tbsp water if needed). Toss fried pork in the reduced glaze until well coated. Keep warm.

Combine teriyaki sauce, mirin, brown sugar and minced garlic in a shallow dish. Add sliced flank steak and marinate 15–30 minutes. Heat 1 tsp oil in a skillet over medium-high heat. Sear beef slices quickly 1–2 minutes per side until browned but still tender. Remove to plate and spoon any pan sauce over. Sprinkle sesame seeds if using.

Pat shrimp dry. Whisk egg and milk in a bowl. In another bowl mix flour, cornstarch, baking powder, salt and white pepper. Dip shrimp in egg wash, then dredge in flour mixture, shaking off excess. Heat 2 cups oil (or deep to 350°F/175°C). Fry shrimp 1.5–2 minutes until golden and cooked. Drain on paper towels and keep warm.

Marinate chicken strips in buttermilk with salt and pepper for 15 minutes. Combine flour, cornstarch, paprika and garlic powder in a bowl. Dredge each strip in dry mix, shaking off excess. Heat 1 cup oil in skillet to 350°F (or use a deep fryer). Fry chicken strips 3–4 minutes until golden and internal temperature reaches 165°F. Drain on paper towels.

Toss wings with soy sauce, salt, pepper, garlic powder and baking powder; let sit 10–15 minutes. Pat wings dry. Heat oil to 350°F (175°C) and fry wings 6–8 minutes until crispy and cooked through. Drain and rest 2 minutes.

In a bowl toss shredded cabbage, carrot, green onion, soy sauce, sesame oil and salt. Place a wrapper on a work surface, add about 2 tbsp filling near one corner, fold corner over filling, fold sides in and roll tightly. Seal edge with a paste of 1 tsp flour + water. Heat oil to 350°F and fry each egg roll 2–3 minutes until golden, turning once. Drain on paper towels.

Mix ground pork, minced green onion, soy sauce, sesame oil, cornstarch and salt until combined. Place about 1/2 tsp filling in center of wonton wrapper, wet edges with water, fold into triangles and press edges to seal. Heat oil to 350°F and fry wontons in batches 1–2 minutes until golden and crisp. Drain on paper towels.

Arrange on a large platter: portion BBQ boneless ribs (7 pieces), teriyaki beef slices (2 small portions), jumbo shrimp (2 pieces), chicken fingers (2), chicken wings (2), egg rolls (2), and fried wontons (remaining pieces) as listed. Place small bowls of sweet & sour, duck sauce and plum/BBQ sauce on the platter. Garnish with sesame seeds, chopped parsley and lemon wedges. Serve immediately while hot.