Pu Pu Platter Recipe

Prepare station: measure and organize all ingredients, line a tray with paper towels for draining fried items, and have plates ready for assembling finished components.

Heat oil: pour 4–6 cups neutral oil into a deep pot or heavy-bottomed pan and heat to 350°F (175°C). Use remaining oil for topping or reheating if needed. If you don't have a thermometer, test with a small piece of wrapper; it should sizzle and brown in ~45–60 seconds.

Keep finished items warm in a 200°F (95°C) oven on a wire rack while frying the rest so the platter is served hot.

Make filling: In a skillet over medium-high heat, add 1 tsp canola oil. Cook ground pork until no longer pink, breaking into small pieces, about 4–5 minutes. Add chopped shrimp and cook 1–2 minutes until opaque.

Add vegetables: Add sliced cabbage, shredded carrot, garlic, and ginger. Stir-fry 2–3 minutes until cabbage softens but is not mushy.

Season and bind: Stir in 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt and 1/8 tsp white pepper. Mix 1 tsp cornstarch with 1 tsp cold water and add to pan; cook 30–60 seconds until liquid binds. Remove from heat and cool 10 minutes.

Roll egg rolls: Lay one egg roll wrapper diamond-side up. Place ~2–3 tbsp filling near the bottom third. Fold bottom corner up over filling, fold in sides, then roll tightly. Brush beaten egg along top corner to seal. Repeat with remaining wrappers and filling.

Fry: Fry egg rolls in batches at 350°F (175°C) for 3–4 minutes, turning, until golden brown and crisp. Drain on paper towels and keep warm in oven.

Make filling: In a bowl, combine softened cream cheese, chopped crab, 2 tbsp green onions, 1/2 tsp soy sauce, and 1/4 tsp sugar. Mix until smooth and evenly combined.

Fill wrappers: Place 1 tsp filling in center of each wonton wrapper. Lightly brush edges with beaten egg. Fold into triangles or bring corners together to form a small purse; press to seal well so filling won't leak.

Fry: Fry rangoon in 350°F (175°C) oil for 2–3 minutes until golden and puffed. Drain on paper towels and keep warm in oven.

Marinate beef: Thinly slice beef across the grain into strips about 1/4-inch thick. In a bowl combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger. Mix 1 tsp cornstarch with 1 tsp water, add to marinade. Toss beef in marinade and refrigerate 20–30 minutes (or up to 2 hours).

Assemble skewers: Thread marinated beef onto soaked bamboo skewers, fold strips if necessary to make 8 skewers evenly portioned.

Cook skewers: Grill or pan-sear skewers over medium-high heat 2–3 minutes per side until caramelized and cooked through. Alternatively, briefly deep-fry at 350°F (175°C) 2–3 minutes. Brush with reserved marinade or a little hoisin if desired and keep warm.

Par-cook ribs: Place rib pieces in a pot with enough water to cover. Bring to a simmer and cook 20 minutes to remove impurities and partially tenderize. Drain and pat dry.

Glaze and roast: Preheat oven to 400°F (200°C). In a bowl combine 2 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp honey, 1/2 tsp five-spice, and 1 tsp minced garlic. Brush ribs with glaze on all sides and place on a lined baking sheet. Roast 15–20 minutes, turning and glazing again halfway, until edges are caramelized and sticky. For extra char, broil 1–2 minutes, watching closely. Keep warm.

Coat chicken: In a bowl toss chicken pieces with 1 beaten egg, 1/2 tsp salt and 1/4 tsp pepper. Dredge each piece in 1/2 cup cornstarch so evenly coated; shake off excess.

Make sauce: In a small saucepan combine 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup sugar, and 1 tsp soy sauce. Bring to a gentle simmer, stir until sugar dissolves. Mix 1 tsp cornstarch with 2 tbsp water and stir into sauce; simmer 1–2 minutes until thickened. Remove from heat and keep warm.

Fry chicken: Fry chicken pieces in 350°F (175°C) oil in batches for 3–4 minutes until golden and cooked through. Drain on paper towels. Toss hot chicken with sweet & sour sauce, pineapple chunks and red pepper pieces just before serving so vegetables stay crisp.

Make batter: In a bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/8 tsp pepper. Gradually whisk in 1/2 cup ice-cold soda water until a thick, bubbly batter forms. Keep batter cold.

Batter and fry: Pat shrimp dry. Dip each shrimp into batter, letting excess drip off, and carefully lower into 350°F (175°C) oil. Fry 2–3 minutes until batter is crisp and pale-golden. Drain on paper towels and toss with 1 tsp toasted sesame oil and sliced scallions before plating if desired.