Pu Pu Platter Recipe

Heat oil

Pour about 2 cups vegetable oil into a large heavy skillet or Dutch oven. Heat over medium-high until oil reaches 350°F (175°C) or until a small bit of batter sizzles immediately. Maintain temperature between 325–350°F while frying. Use a thermometer if available.

Set up three stations: (1) dry dredge bowl with 1 cup flour mixed with 0.5 cup cornstarch and 1 tsp salt and 1 tsp pepper; (2) wet batter bowl: whisk 1 cup cold water with 1 egg and 0.25 cup cornstarch until smooth; (3) final breading: panko bowl (for items using panko). Keep finished fried items on a wire rack over a baking sheet in a 200°F (95°C) oven to keep warm.

Marinate wings: In a bowl combine 1 tbsp soy sauce, 1 tbsp rice wine (or dry sherry), 1 tsp minced garlic, 0.5 tsp baking powder and a pinch of salt and pepper. Toss the 8 wings to coat. Marinate 15–30 minutes (can be longer if time allows).

Dredge & fry wings: Pat wings dry. Dredge lightly in the shared dry dredge (flour/cornstarch mix). Shake off excess and carefully lower into hot oil. Fry in batches 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove to wire rack and keep warm.

Prepare nugget mixture: In a bowl mix 12 oz ground chicken, 0.5 cup panko, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt and a pinch of pepper. Form into 12 small nugget shapes (about 1–1.5 tbsp each).

Coat & cook: Lightly dredge nuggets in the shared dry dredge or dip in beaten egg, then roll in remaining panko. Heat 0.5 cup oil in a skillet over medium heat and shallow-fry nuggets 3–4 minutes per side until golden and cooked through (internal 165°F / 74°C). Drain on rack and keep warm.

Make filling: In a small bowl combine 6 oz softened cream cheese, 0.75 cup shredded cheddar or mozzarella, and 1 chopped green onion. Season with a pinch of salt and pepper.

Assemble wontons: Place about 1 teaspoon filling in center of each wonton wrapper. Moisten edges with a little water, fold into a triangle or fold corners to meet center and press to seal, ensuring there are no air pockets. Repeat for all 12.

Fry wontons: Fry in hot oil (350°F / 175°C) in small batches for 1.5–2 minutes per side until golden and crisp. Remove to rack and sprinkle with sesame seeds if desired.

Prep shrimp: Pat shrimp dry and season with 1/4 tsp salt and 1/4 tsp white or black pepper.

Coating options: For a light crisp, dredge shrimp in 1/4 cup flour, dip in the batter (1 egg whisked into the cold-water batter) and fry. For extra crunch, after batter dip, roll in 0.5 cup panko before frying.

Fry shrimp: Fry shrimp 1.5–2 minutes per side at 350°F until golden and opaque. Drain on rack.

Make filling: In a skillet over medium heat add a small splash of oil (from shared oil). Sauté shredded cabbage and 1/2 cup carrot with 0.5 tsp sesame oil and 1 tsp soy sauce for 2–3 minutes until slightly softened. Stir in 1/2 cup cooked pork or chicken if using. Remove and cool slightly.

Assemble rolls: Place about 2–3 tablespoons filling on each egg roll wrapper. Brush edges with beaten egg and roll tightly, tucking in the sides. Seal well.

Fry egg rolls: Fry at 350°F for 3–4 minutes, turning frequently, until evenly golden brown and crisp. Drain on rack.

Marinate & skewer: Slice 8 oz chicken breast thinly. Toss with 1 tsp lime juice, 1 tsp soy sauce (from shared), a pinch of salt and pepper. Thread onto 4 skewers (two pieces per skewer or as fit). Let sit 10–15 minutes.

Quick peanut sauce: Whisk together 2 tbsp peanut butter, 2 tbsp coconut milk, 0.5 tsp curry powder and a pinch of salt. Thin with a little warm water if needed to a dipping consistency.

Cook skewers: Pan-fry skewers in a lightly oiled skillet over medium-high heat 2–3 minutes per side until cooked through and lightly charred. Alternatively, grill for same time. Serve with peanut sauce.

Arrange warm items on a large platter in sections: chicken wings, nuggets, cheese wontons, fried shrimp, egg rolls (cut in half on the bias for easier eating), and chicken skewers. Place small bowls of sweet and sour, sweet chili, and plum/duck sauce around the platter for dipping.

Garnish with sliced green onions and sesame seeds. Serve immediately while hot and crispy. Provide toothpicks or small tongs for easy picking.