PUPU PLATTER

Pupu Platter image

Yield Makes 6 servings

Number Of Ingredients 24

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For shrimp toasts:
1/2 pound 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 pound), halved crosswise
1 (1 1/2-pounds) 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 pound flatiron steak, cut across grain into 1/8-inch-thick slices
24 wooden picks; 24 (6-inch) bamboo skewers, soaked in water for 30 minutes; Equipment: an adjustable-blade slicer; a deep-fat thermometer
Accompaniment: hoisin and Sriracha sauce

Steps:

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 teaspoon salt. Spread on bread (a scant tablespoon 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° in a 4-quart saucepan over medium-high heat.
Fry 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.