Pu Pu Platter Recipe

Prep shrimp

Pat shrimp dry with paper towels. Using a small knife, make a shallow cut along the underside of each shrimp to help it straighten slightly; leave the tail on. Season lightly with 1 tsp salt and 1/2 tsp black pepper.

Breading stations

Set up three shallow bowls: bowl 1 - 3/4 cup flour; bowl 2 - beaten eggs (2); bowl 3 - combine 1.5 cups shredded sweetened coconut and 1/2 cup panko breadcrumbs. Dredge each shrimp in flour (shake off excess), dip in beaten egg, then press into the coconut-panko mixture to coat evenly.

Fry shrimp

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches (do not crowd) 2–3 minutes per batch, flipping if needed, until golden brown and cooked through. Remove to a wire rack or paper towel-lined tray to drain. Serve warm with sweet chili sauce and lime wedges.

Make filling

In a bowl combine 200 g ground pork, 1/2 cup finely shredded cabbage, 2 chopped scallions, 1 tsp grated ginger, 1 tbs soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt and 1/4 tsp white pepper. Mix until evenly combined and slightly sticky.

Wrap potstickers

Place about 1 tablespoon of filling in center of each potsticker wrapper. Moisten the wrapper edge with water, fold in half, and pleat or press edges to seal, making 10 dumplings total. Keep covered with a damp towel to prevent drying.

Pan-fry and steam

Heat 2 tsp vegetable oil in a nonstick skillet over medium-high heat. Add potstickers in a single layer, flat side down, and fry until bottoms are golden, about 2 minutes. Pour in 1/2 cup water, cover immediately, and reduce heat to medium-low. Steam for 4–5 minutes until filling is cooked and wrapper is translucent and tender. Remove lid and cook another 30–60 seconds to crisp the bottoms again. Serve with soy-vinegar dipping sauce.

Prepare filling

In a skillet over medium heat, add 1 tsp sesame oil and sauté 1/2 tsp minced garlic briefly until fragrant (about 15 seconds). Add 1 cup shredded cabbage, 1/4 cup shredded carrots and 1/2 cup cooked shredded chicken or pork. Stir-fry 2–3 minutes until vegetables soften. Add 1 tsp soy sauce, toss, then remove from heat and let cool slightly.

Roll egg rolls

Place an egg roll wrapper on a clean surface in diamond orientation. Spoon about 1/3 to 1/2 cup filling near the bottom third of the wrapper. Fold bottom corner over filling, fold sides in, then roll tightly toward top. Brush top edge with cornstarch slurry (1 tsp cornstarch + 1 tbs water) to seal. Repeat for second roll.

Fry to golden

Heat 1 cup vegetable oil in a skillet to 350°F (175°C) or medium-high until shimmering. Fry egg rolls, seam side down first, turning occasionally, about 3–4 minutes until evenly golden and crisp. Drain on paper towels. Serve with duck/plum sauce.

Marinate ribs

In a bowl combine 2 tbs hoisin, 1 tbs soy sauce, 1 tbs honey, 1 tbs rice wine (or dry sherry), 1 tsp minced garlic and 1/2 tsp five-spice powder. Toss the 10 small pork rib pieces in the marinade and let sit at room temperature for 15–30 minutes (or refrigerate 2 hours for more flavor).

Cook ribs

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Sear ribs 2–3 minutes per side until nicely browned. Reduce heat to medium-low, cover, and cook another 8–10 minutes until ribs are cooked through and sauce is sticky. Alternatively, transfer to a 375°F (190°C) oven for 12–15 minutes until caramelized. Baste with reserved marinade or extra hoisin during the last minutes. Serve warm.

Marinate protein

In a bowl mix 1 tbs soy sauce, 1 tsp hoisin, 1 tsp brown sugar, 1/2 tsp minced garlic and 1/2 tsp sesame oil. Toss 200 g cubed beef or chicken in the marinade and let sit 15–30 minutes (or up to 2 hours refrigerated).

Assemble skewers

If using wooden skewers, soak them 30 minutes beforehand to prevent burning. Thread marinated cubes onto 2 skewers evenly.

Cook skewers

Heat 1 tsp vegetable oil in a grill pan or skillet over medium-high heat. Cook skewers 2–3 minutes per side (6–9 minutes total) until meat reaches desired doneness (chicken should reach 165°F / 74°C). During the last minute, brush with extra hoisin or glaze to caramelize. Rest 2 minutes before serving.

Arrange two pieces of each item on a large platter: 2 coconut shrimp, 2 potstickers, 2 egg rolls, 2 pork rib pieces, and 2 skewers (or cut each skewer in half to make 2 portions). Place dipping sauces in small bowls around the platter. Garnish with lime wedges and extra scallions if desired. Serve immediately while hot and crispy.