2000s Recipes + Menus

Pupu Platter (Polynesian-Style Hors d’Oeuvres)

Serves 6
  • Active time:1 1/2 hr
  • Start to finish:2 hr
October 2008
A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties. View more of our favorite recipes from this issue.

For shrimp toasts

  • 1/2 lb shrimp, peeled and deveined
  • 1 tablespoon finely chopped peeled ginger
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon medium-dry Sherry
  • 1 tablespoon soy sauce
  • 1 large egg white
  • 2 tablespoons finely chopped cilantro
  • 2 scallions, finely chopped
  • 6 slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)
  • About 6 cups vegetable oil for frying

For bacon-wrapped pineapple

  • 12 slices bacon (about 3/4 lb), halved crosswise
  • 1 (1 1/2-lb) pineapple, peeled, cored, and cut into 24 (1-inch) chunks
  • 1 bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise

For beef teriyaki

  • 3 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons grated peeled ginger
  • 1 medium zucchini
  • 1/2 lb flatiron steak, cut across grain into 1/8-inch-thick slices
  • Equipment:

    24 wooden picks; 24 (6-inch) bamboo skewers, soaked in water for 30 minutes; an adjustable-blade slicer; a deep-fat thermometer
  • Accompaniments:

    hoisin and Sriracha sauce

Assemble shrimp toasts:

  • Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 tsp salt. Spread on bread (a scant Tbsp each).

Make bacon-wrapped pineapple:

  • Preheat oven to 450°F with rack in middle.
  • Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.

Meanwhile, make beef teriyaki:

  • Stir together soy sauce, vinegar, garlic, and ginger.
  • Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
  • When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.

Meanwhile, fry shrimp toasts:

  • Heat 2 inches vegetable oil to 360°F in a 4-qt saucepan over medium-high heat. 3Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.

To serve:

  • Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.
Cooks’ notes:
  • Shrimp toasts can be assembled 1 hour ahead and chilled.
  • Pineapple can be wrapped with bacon and scallions 4 hours ahead and chilled.
  • Skewers can be chilled 2 hours ahead; brush with soy mixture before broiling.
  • We’ve also got a web-exclusive recipe using the leftover pineapple.
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