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Restaurants›Good Friends Chinese Restaurant 友谊›Pu Pu Platter (for 2) Recipe

Pu Pu Platter (for 2) Recipe

Name: Good Friends Chinese Restaurant 友谊s Pu Pu Platter (for 2) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: 0.5 lb pork shoulder, cut into 1-inch cubes; 2 tbs soy sauce; 1 tbs hoisin sauce; 1 tbs rice wine or dry sherry; 1 tsp sugar; 1 tsp garlic, minced; 2 tbs cornstarch (for coating); 1 cup vegetable oil (for frying); 0.33 lb flank steak or sirloin, thinly sliced; 2 tbs soy sauce; 1 tbs mirin; 1 tsp brown sugar; 0.5 tsp ginger, grated; 1 tsp vegetable oil; 0.5 tsp sesame seeds (optional); 6 count medium shrimp, peeled and deveined; 0.25 tsp salt; 0.125 tsp white pepper; 3 tbs all-purpose flour; 1 tbs cornstarch; 0.5 count egg, beaten; 3 tbs panko or breadcrumbs (optional); 1 cup vegetable oil (for frying); 2 count chicken breast tenderloins; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 tsp garlic powder; 3 tbs all-purpose flour (for dredging); 1 count egg, beaten; 6 tbs panko breadcrumbs

Inspired by Good Friends Chinese Restaurant 友谊

Time1h

Serves2

Served w.boneless Spare Ribs (2), Teriyaki Beef (2), Fried Shrimp (2), Chicken Fingers (2), Chicken Wings (2), Fried Wonton (4), Egg Roll (2)

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Ingredients

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Boneless Spare Ribs

1/2 lb pork shoulder, cut into 1-inch cubes

2 tbs Aged soy sauce

1 tbs hoisin sauce

1 tbs rice wine or dry sherry

1 tsp sugar

1 tsp Garlic, minced

2 tbs cornstarch (for coating)

1 cup vegetable oil (for frying)

Teriyaki Beef

1/3 lb flank steak or sirloin, thinly sliced

2 tbs Aged soy sauce

1 tbs Mirin

1 tsp Brown sugar

1/2 tsp Ginger, grated

1 tsp Tuscany sunflower oil

1/2 tsp Sesame seeds (optional)

Fried Shrimp

6 count medium shrimp, peeled and deveined

1/4 tsp Celtic sea salt

1/8 tsp White pepper

3 tbs 00 bread flour

1 tbs Cornstarch

1/2 count egg, beaten

3 tbs panko or breadcrumbs (optional)

1 cup vegetable oil (for frying)

Chicken Fingers

2 count chicken breast tenderloins

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1/4 tsp Watkins garlic powder

3 tbs all-purpose flour (for dredging)

1 count egg, beaten

6 tbs Panko breadcrumbs

1 cup vegetable oil (for frying)

Chicken Wings

4 count chicken wingettes and drumettes

1 tsp Aged soy sauce

1/4 tsp Celtic sea salt

1/8 tsp five-spice powder (optional)

2 tbs cornstarch (light coating)

1 cup vegetable oil (for frying)

Fried Wontons

0.17 lb ground pork

1 tsp green onion, finely chopped

1/2 tsp Aged soy sauce

1/4 tsp Toasted sesame oil

1/2 tsp cornstarch (for filling)

4 count Wonton wrappers

1 cup vegetable oil (for frying)

Egg Rolls

1/4 cup shredded cabbage

2 tsp shredded carrot

1/4 cup cooked pork or shredded chicken

1/2 tsp Aged soy sauce

2 count egg roll wrappers

1 cup vegetable oil (for frying)

1 tbs cornstarch slurry (1 tsp cornstarch + 1 tbs water)

Dipping Sauces (optional)

1/4 cup sweet and sour sauce

2 tbs duck sauce or plum sauce

1 tsp chili sauce

Method

Boneless Spare Ribs

Marinate the pork cubes in soy sauce, hoisin, rice wine, sugar, and minced garlic for at least 20 minutes (can be up to 2 hours refrigerated).

Toss marinated pork with cornstarch until evenly coated.

Heat 1 cup vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry ribs in batches 2–3 minutes until golden and cooked through. Drain on paper towels.

Teriyaki Beef

Combine soy sauce, mirin, brown sugar and grated ginger to make a quick teriyaki marinade/sauce.

Marinate sliced beef in half the sauce for 10–15 minutes.

Heat 1 teaspoon oil in a hot skillet over medium-high heat. Quickly sear beef slices 1–2 minutes per side until browned but still tender. Pour remaining sauce into pan and cook 30–60 seconds until glossy and slightly thickened. Sprinkle sesame seeds if using.

Fried Shrimp

Pat shrimp dry. Season with salt and white pepper.

Prepare dredging stations: flour+c/ starch mixture, beaten egg, and panko/breadcrumbs.

Coat each shrimp in flour mixture, dip in beaten egg, then coat with panko. Heat oil to 350°F (175°C) and fry shrimp 1–2 minutes until golden and cooked. Drain on paper towels.

Chicken Fingers

Season chicken tenderloins with salt, pepper and garlic powder.

Dredge each tender in flour, dip in beaten egg, then press into panko breadcrumbs to coat.

Heat oil to 350°F (175°C) and fry chicken fingers 3–5 minutes until internal temperature reaches 165°F (74°C) and exterior is golden. Drain on paper towels.

Chicken Wings

Toss wings with soy sauce, salt and five-spice if using. Lightly coat with cornstarch.

Fry wings in hot oil at 350°F (175°C) for 8–10 minutes until crisp and cooked through. Drain on paper towels.

Fried Wontons

Mix ground pork, green onion, soy sauce, sesame oil and cornstarch until combined.

Place about 1 teaspoon filling in center of each wonton wrapper. Moisten edges with water, fold into triangles or desired shape and press to seal.

Heat oil to 350°F (175°C) and fry wontons 1–2 minutes until golden and crisp. Drain on paper towels.

Egg Rolls

Sauté shredded cabbage and carrot briefly in a lightly oiled pan until wilted (1–2 minutes). Stir in cooked pork/chicken and soy sauce; remove and cool slightly.

Place about 2 tablespoons filling on each egg roll wrapper. Roll tightly, folding ends in; seal edge with cornstarch slurry.

Fry egg rolls at 350°F (175°C) for 3–4 minutes until golden brown, turning as needed. Drain on paper towels.

Assembly and Serving

Arrange items on a platter for two: 2 boneless spare ribs, 2 teriyaki beef pieces, 2 fried shrimp, 2 chicken fingers, 2 chicken wings, 4 fried wontons, and 2 egg rolls (halved if large).

Serve immediately with sweet-and-sour, duck/plum sauce and chili sauce on the side.