Pu Pu Tray Recipe

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add onion and cook 1–2 minutes until translucent. Add shredded cabbage and carrot and stir-fry 2–3 minutes until slightly softened. Add bean sprouts and cooked shrimp (if using) and cook 30 seconds. Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and let cool slightly.

Assemble rolls

Mix 1 teaspoon cornstarch with 1 teaspoon water to form a slurry. Lay one spring roll wrapper on a clean surface with one corner pointing toward you. Place about 2–3 tablespoons of filling near the corner. Fold the corner over filling, fold in the sides, and roll tightly. Brush the final corner with cornstarch slurry to seal. Repeat for remaining wrappers.

Fry

Heat 2 cups neutral oil in a large skillet or pot to 350°F (175°C). Fry rolls in batches 2–3 minutes per side until golden brown and crisp. Drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing other items.

Marinate and cook

In a bowl combine 3 tablespoons hoisin, 1 tablespoon soy sauce, 1 tablespoon honey, 1/2 teaspoon five-spice, 1 minced garlic clove and 1 tablespoon rice wine. Toss the individual ribs in the sauce to coat evenly and marinate 20–30 minutes (or up to 4 hours refrigerated).

Roast or broil

Preheat oven to 400°F (200°C). Place ribs on a foil-lined baking sheet and brush lightly with 1 teaspoon oil. Roast 20–25 minutes, turning and basting with remaining marinade once, until caramelized and cooked through (internal temperature ~145–160°F depending on cut thickness). Alternatively, finish under a hot broiler 2–3 minutes per side to char edges.

Make batter

In a bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Add beaten egg and 1/2 cup cold sparkling water; stir just until combined (batter should be slightly lumpy). For panko coating: dredge battered shrimp in 1/2 cup panko after batter for extra crunch.

Fry shrimp

Heat 2 cups oil in a pot to 350°F (175°C). Pat shrimp dry, dredge into batter (and panko if using), then carefully lower into hot oil in batches. Fry 2–3 minutes until golden and cooked through. Remove and drain on paper towels. Keep warm with spring rolls in the oven if necessary. Serve with lemon wedges and dipping sauces.

Marinate

Thinly slice steak into strips about 1/2-inch wide. In a bowl combine 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 minced garlic clove, 1/2 teaspoon minced ginger, 1/2 teaspoon sesame oil, 1 teaspoon vegetable oil and 1/4 teaspoon chili flakes (if using). Toss beef with marinade and refrigerate 15–30 minutes.

Skewer and cook

Thread 2 strips of beef per soaked wooden skewer (or to fit size). Heat a grill pan or skillet over high heat until smoking hot. Cook skewers 1–2 minutes per side for medium-rare to medium, brushing with any leftover marinade and allowing a slight char. Rest 2 minutes before serving.

Marinate and coat

Toss chicken pieces with 1 tablespoon soy sauce, 1/2 tablespoon rice wine, 1/2 teaspoon garlic powder and 1/8 teaspoon white pepper. If using egg, beat 1 egg and combine with chicken to help coating adhere. In a separate bowl mix 1/2 cup cornstarch, 1/4 cup flour, 1/4 teaspoon baking powder and 1/2 teaspoon salt. Dredge each piece in the dry mix until well coated.

Fry

Heat 2 cups oil to 350°F (175°C). Fry chicken in batches 3–5 minutes until golden brown and internal temperature reaches 165°F. Drain on paper towels and keep warm.

Arrange one spring roll, 3–4 BBQ spare ribs, 4–6 golden fried shrimp, 2 beef skewers (or equivalent), and 3–4 pieces of fried chicken on a large serving tray (Pu Pu tray). Place small bowls of duck/plum sauce, sweet & sour sauce, soy sauce and hot mustard around the tray for dipping. Serve immediately while items are hot and crisp.