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
1/2lbshrimp, peeled and deveined
1tablespoonfinely chopped peeled ginger
1tablespoonAsian sesame oil
1tablespoonmedium-dry Sherry
1tablespoonsoy sauce
1large egg white
2tablespoonsfinely chopped cilantro
2scallions, finely chopped
6slices firm white sandwich bread, cut into 1 1/2-inch rounds (24 total)
About 6cupsvegetable oil for frying
For bacon-wrapped pineapple
12slices bacon (about 3/4 lb), halved crosswise
1(1 1/2-lb) pineapple, peeled, cored, and cut into 24 (1-inch) chunks
1bunch scallions, greens cut into 5-inch-long pieces and halved lengthwise
For beef teriyaki
3tablespoonssoy sauce
2tablespoonsseasoned rice vinegar
2garlic cloves, minced
2teaspoonsgrated peeled ginger
1medium zucchini
1/2lbflatiron 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.
