Pu Pu Tray (for 2) Recipe

Prepare filling

In a small bowl combine ground pork, shredded cabbage, shredded carrot, minced green onion, soy sauce, sesame oil and cornstarch. Mix until combined.

Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon half the filling (about 2–3 tablespoons) onto the lower third of the wrapper.

Fold the bottom corner up over the filling, fold both side corners inward, then roll tightly toward the top corner. Brush the top corner with a little water to seal. Repeat with second wrapper.

Heat 1 cup vegetable oil in a small deep skillet or saucepan to 350°F (175°C) or until a small piece of wrapper sizzles. Fry egg rolls 2–3 minutes, turning so they brown evenly, until golden and cooked through. Drain on paper towels.

Pat ribs dry and season lightly with salt. In a bowl mix hoisin, soy sauce, brown sugar, minced garlic, rice wine and cornstarch to form a glaze.

Heat 1/2 cup vegetable oil in a small skillet over medium-high. Fry ribs in batches (if necessary) 3–4 minutes per side until browned and cooked through. Remove and drain on paper towels.

Return ribs to skillet, reduce heat to medium-low, add the glaze and toss to coat, cooking 1–2 minutes until sauce thickens and clings to ribs. Keep warm.

In a small bowl combine ground pork or shrimp, minced green onion, soy sauce, sesame oil and cornstarch. Place about 1 teaspoon of filling in center of a wonton wrapper.

Brush edges with a little water, fold into a triangle or desired shape (you can also gather corners to form a pouch). Press edges firmly to seal. Repeat for remaining wrappers.

Heat oil to 350°F (175°C). Fry wontons 1–2 minutes until golden and crisp. Drain on paper towels.

Pat shrimp dry. Lightly dust each shrimp with cornstarch, then brush with egg white and press panko onto the shrimp to coat evenly.

Heat 1/2 cup oil in a small skillet to 350°F (175°C). Fry shrimp 1–2 minutes per side until panko is golden and shrimp are opaque. Drain on paper towels and sprinkle with a pinch of salt.

Toss wings with soy sauce, garlic powder, cornstarch and salt, coating evenly.

Heat 1/4 cup oil in a small skillet over medium-high. Fry wings 4–6 minutes per side (or until cooked through and skin crisp), turning occasionally. Drain on paper towels.

In a small bowl combine soy sauce, brown sugar, minced garlic and black pepper. Add thinly sliced beef and toss to coat; let marinate 10–15 minutes.

Thread the marinated beef onto soaked bamboo skewers (divide evenly). Brush lightly with vegetable oil.

Grill or sear skewers in a hot skillet 1–2 minutes per side for medium-rare to medium, or until desired doneness. Remove and let rest 1 minute.

Arrange 2 egg rolls, 2 spare ribs, 2 fried wontons, 2 fantail shrimp, 2 chicken wings and 2 beef skewers on a platter. Garnish with sesame seeds and lemon wedge. Serve with duck sauce and hot mustard on the side.