Name: Pupu Platter Recipe
Total time: 60 min
Yield: 6
Cuisine: Chinese

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Crab ragoon and coconut shrimp are just two recipes to get you started for your own pupu platter. add a mai tai or blue hawaiian and let the party begin. 

How to make Pupu Platter Recipe

Rick-rodgers-and-heather-maclean

Crawler

Chinese

<p>Crab ragoon and coconut shrimp are just two recipes to get you started for your own pupu platter. add a mai tai or blue hawaiian and let the party begin. </p>

Cream cheese at room temperature

Soy sauce

Scallion white and green ,  minced

Garlic clove minced

Crabmeat picked over and cartilage or shells removed

Store bought or homemade hot red pepper sauce to taste

Cornstarch for dusting

Wonton squares

Large egg white beaten with salt until foamy

Vegetable oil for frying

All purpose flour

Baking powder

Salt

Large egg beaten

Club soda

Large shrimp peeled and deveined

Unsweetened desiccated coconut

Duck sauce in packets from your local chinese joint or in a jar from an asian grocery store

Hot chinese mustard in packets from your local chinese joint or homemade

Mash the cream cheese, soy sauce, scallion, and garlic together in a bowl with a rubber spatula. Stir in the crabmeat and season with the hot red pepper sauce.

step 1

Line a baking sheet with waxed paper and lightly dust it with cornstarch. Place a wonton in front of you, rotating it so its shaped like a diamond. Place a teaspoon of the filling in the center of the lower half of the wonton, brush the edges of the wonton with a little egg white, then fold the top of the wonton down over the filling to form a triangle. Press the center of the wonton gently to flatten the filling slightly, then press the edges of the wonton to seal. Hold the triangle in your hands. Bring the lower two tips of the triangle across the bulge in the center of the rangoon to meet, overlapping the tips slightly, sort of as if the rangoon was wrapping its arms around itself and giving itself a hug. Seal the tips with a dab of egg white. Place the rangoon on the baking sheet. Repeat with the remaining filling and wontons. Cover loosely with plastic wrap and refrigerate until ready to fry (or up to 2 hours).

step 2

Position a rack in the center of the oven and preheat the oven to 200f (93c).

step 3

Pour enough oil into a deep, heavy saucepan to fill it halfway up the sides. Place the pan over medium-high heat and wait until the oil registers 350f (176c) on a deep-frying thermometer. Line a baking sheet with a brown paper bag cut open. Working in batches to avoid crowding, add a few of the wontons to the oil and deep-fry, turning them as needed, until golden brown, about 2 minutes. Using a wire spider or a slotted spoon, transfer the rrangoons to the brown paper-lined baking sheet and keep warm in the oven while you repeat with the remaining rangoons.

step 4

Whisk the flour, baking powder, salt, and egg together in a medium bowl. Whisk in the club soda. Let stand for 10 minutes.

step 5

Line a baking sheet with waxed paper. Line a second baking sheet with a brown paper bag.

step 6

Pour enough oil into a deep, heavy saucepan to fill it halfway up the sides. Heat over high heat to 350f (176c) on a deep-frying thermometer. (if the oil from the rangoons is clear and not flecked with burnt wonton bits, you can re-use it for the shrimp.) spread the coconut on a plate.

step 7

Working with one shrimp at a time, hold it by the tail and dip it into the batter, letting any excess batter drip into the bowl. Roll the shrimp in the coconut until its completely coated. Place the shrimp on the waxed paper-lined baking sheet.

step 8

Working in batches to avoid crowding, add some of the shrimp to the hot oil and deep-fry until golden brown, about 2 1/2 minutes. Using a wire spider or a slotted spoon, transfer the shrimp to the brown paper-lined baking sheet and keep warm in the oven while frying the remaining shrimp.

step 9

Transfer the rangoons and shrimp to a serving platter and serve warm with little dishes (or little packets) of duck sauce and hot chinese mustard on the side.

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Pupu Platter Recipe

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