Po – Po Tray (for Two) Recipe

Prepare filling

Heat 1 teaspoon neutral oil in a small skillet over medium heat. Add minced garlic and ginger and cook 20–30 seconds until fragrant. Add ground pork and cook, breaking up, until no longer pink, about 3 minutes. Stir in shredded cabbage and carrot and cook 1–2 minutes until softened. Add 1/2 tablespoon soy sauce and 1/4 teaspoon sesame oil; adjust seasoning with a pinch of salt. Stir to combine and cook another 30 seconds. Remove from heat and allow to cool slightly.

Roll egg rolls

Place one egg roll wrapper on a clean surface in diamond orientation. Spoon half the filling (about 2–3 tablespoons) near the lower point. Brush the top edge and side edges with cornstarch slurry. Fold lower corner up over filling, fold sides in, and roll tightly to seal. Repeat for second wrapper.

Fry

Heat vegetable oil in a small saucepan to 350°F (175°C). Fry each egg roll 2–3 minutes, turning occasionally, until golden brown and crisp. Remove and drain on paper towels. Keep warm.

Pat shrimp dry and season with salt and pepper. Set up a breading station: flour in one bowl, beaten egg in second, panko in third. Dredge shrimp in flour, shake off excess, dip in egg, then coat firmly in panko. Heat 1/2 cup vegetable oil in a skillet over medium-high heat to about 350°F (175°C). Fry shrimp 1–1.5 minutes per side until golden and opaque. Drain on paper towels and keep warm.

Mix softened cream cheese, grated mozzarella and chopped green onion in a small bowl. Place about 1 teaspoon of filling in center of each wonton wrapper. Moisten edges with water and fold into desired shape (triangle or purse), pressing to seal. Heat 1/4 cup vegetable oil in a skillet over medium heat. Fry wontons 1–2 minutes per side until golden and the cheese is melted. Drain on paper towels.

Combine hoisin, honey, soy sauce, minced garlic and five-spice powder to make a glaze. Pat rib pieces dry and brush both sides with half the glaze. If ribs are raw and small, bake at 375°F (190°C) on a foil-lined tray for 12–18 minutes until cooked through (internal temp 145°F/63°C), brushing with remaining glaze halfway through. If ribs are pre-cooked, simply brush with glaze and broil or pan-sear 2–3 minutes per side to caramelize.

Lightly dust thin beef slices with rice flour/cornstarch. Toss with 1/2 tablespoon soy sauce, 1/4 teaspoon sugar and 1/8 teaspoon sesame oil; let sit 5 minutes to marinate. Heat a small nonstick skillet over high heat with a teaspoon of oil. Sear beef quickly 20–30 seconds per side until browned but still tender. Remove and rest briefly. Cut into bite-sized pieces if needed.

Season wings with salt, white pepper and garlic powder. Lightly coat with cornstarch. Heat 1/2 cup vegetable oil in a small skillet to 350°F (175°C). Fry wings 6–8 minutes, turning, until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels and sprinkle a tiny pinch of extra salt while hot.

Thread small chicken cubes onto the two wooden skewers (soak skewers 15 minutes if unsealed). Combine soy sauce, honey and minced garlic; toss chicken cubes to coat and marinate 10–15 minutes. Brush a little vegetable oil on skewers. Grill or pan-sear over medium-high heat 2–3 minutes per side until caramelized and cooked through. Rest 1 minute before serving.

Arrange items attractively on a tray: egg rolls, fried shrimp, cheese wontons, BBQ ribs, beef pieces, chicken wings and skewers. Place small rameons of sweet chili sauce and soy sauce. Garnish tray with lemon wedges and cilantro. Serve immediately while hot and crisp.