Pupu Platter Recipe
Make Pupu Platter Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Coconut Shrimp
Kalua Pork Sliders
Spam Musubi
Dipping Sauces
Garnishes & Assembly
Method
Crispy Coconut Shrimp
- 1
Prepare shrimp
Rinse and pat shrimp very dry with paper towels. Lightly score the underside of each shrimp to help them lay flat when cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
- 2
Set up breading station
Place flour in a shallow bowl. Beat the 2 eggs in a second bowl. In a third bowl combine panko breadcrumbs and shredded coconut, mixing thoroughly.
- 3
Bread the shrimp
Working in batches, dredge each shrimp in flour (shake off excess), dip into beaten eggs, then press into the panko-coconut mixture to fully coat. Place breaded shrimp on a wire rack and let rest 5 minutes so coating adheres.
- 4
Fry
Pour vegetable oil into a heavy skillet or saucepan to a depth of about 1/2 inch and heat over medium-high until a thermometer reads 350°F (175°C) or a breadcrumb sizzles and browns in 15–20 seconds. Fry shrimp in batches without crowding, 2–3 minutes per side, until golden and cooked through. Transfer to a paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if needed.
- 5
Serve
Arrange on platter with lime wedges and sweet chili and spicy mayo for dipping.
Kalua Pork Sliders
- 6
Cook pork
Preheat oven to 300°F (150°C). Rub pork shoulder all over with 2 tablespoons Hawaiian sea salt and drizzle or brush with 1 tsp liquid smoke. Place pork in an oven-safe covered pot or Dutch oven with 1/2 cup pineapple juice. Cover tightly and roast for 3 to 3 1/2 hours until fork-tender and easily shredded (internal temp ~195–205°F). Alternatively, cook in a slow cooker on low for 8 hours.
- 7
Shred and season
Remove pork, reserve 1/2 cup of cooking juices. Using two forks, shred the meat and toss with the reserved juices to keep it moist. Taste and add a pinch of salt if needed.
- 8
Toast buns and assemble sliders
Split slider buns and brush cut sides lightly with softened butter. Toast in a skillet or oven until golden. Pile a small handful of shredded pork onto each bun, add a spoonful of pickled red onion if using, and secure with a toothpick. Keep warm until serving and place on the platter.
Spam Musubi
- 9
Season rice
While rice is warm (about 3 cups cooked), gently fold in 2 tbsp rice vinegar and 1 tbsp sugar until combined. Let cool slightly so it’s easy to handle but still warm.
- 10
Prepare spam
Slice the spam can into 6 even slices. Heat 1 tsp oil in a skillet over medium heat. Add spam slices and fry until lightly browned, about 2 minutes per side. Reduce heat, add 2 tbsp soy sauce, 1 tsp mirin (if using) and 1 tsp sugar to the pan; cook 1 more minute, spooning glaze over the slices. Remove and let rest.
- 11
Shape musubi
Using a musubi mold or an empty cleaned tuna can lined with plastic wrap, press a thin layer (about 1/2 cup) of seasoned rice into the bottom. Place a glazed spam slice on top, then add another thin layer of rice to cover (or leave spam exposed per preference). Press firmly but gently to compact. Remove mold, wrap with a nori strip around the center, sealing the ends with a touch of water. Repeat to make 6 musubi. Cut into halves if desired for smaller bites for the platter.
Dipping Sauces
- 12
Prepare sauces
Place sweet chili sauce in a small bowl. For spicy mayo, mix 1/2 cup mayonnaise with sriracha to taste (approx 1–2 tbsp). For the soy-ginger sauce, mix 1/4 cup soy sauce with 1 tbsp grated fresh ginger, 1 tsp sesame oil and chopped scallion; adjust quantity to reach 1/2 cup total by adding water if necessary. Transfer sauces to small serving bowls and place on the platter.
Garnishes & Assembly
- 13
Assemble platter
On a large serving platter, arrange a bed of shredded cabbage or mixed greens. Group the crispy coconut shrimp, kalua pork sliders and spam musubi in separate sections on the platter. Place small bowls of each dipping sauce around the platter. Garnish with lime wedges and tuck pickled red onions near the sliders. Insert toothpicks into shrimp tails and sliders for easy serving.
- 14
Serve
Serve immediately while shrimp are hot and sliders/musubi are warm. Replenish sauces as needed.