Shrimp Pu Pu Recipes

FANTAIL SHRIMP

Steps:

• The shrimp should be headless with the shells on, but make sure they are not deveined with the backs cut open. In order to butterfly the shrimp, the back of the shrimp should be intact. It will hold both sides of the butterflied shrimp together. You'll also keep the shrimp tails in place for the final dish.
• Peel the shrimp, only leaving the small segment of shell that connects to the tail. If you like, you can scrape the tails to remove the liquid inside the tails, since we are deep-frying the shrimp.
• Place the shrimp on its side with its underbelly facing you. Holding the shrimp with one hand, use the tip of your knife to split the tail shell.
• Next, use a steady, yet light pressure to push the knife into the shrimp, splitting it evenly down the middle until it just reaches the outer membrane. Be sure to remove any sand tracts and give the shrimp a quick rinse if needed.
• Pat the shrimp dry on both sides and use ¼ teaspoon of salt to lightly salt them (or salt to taste).
• Mix 3/4 cup all purpose flour and the rest of the dry ingredients together in a bowl. Add ice water and vegetable oil. Mix until a batter is formed, and set aside for 5 minutes.
• In a small saucepan over medium heat, add 1 teaspoon oil and add the ketchup. Fry for 30 seconds on low heat until it just begins to caramelize, and stir in white vinegar, soy sauce, sesame oil, white pepper, and the cornstarch mixture.
• Continue to stir the sauce until it is simmering. Once it is thick enough to coat a spoon, remove to a serving bowl and set aside.
• Heat 3-4 cups of oil in a small pot to 325 degrees F (the oil level should be about halfway up the pot).
• Place ¼ cup of all-purpose flour on a small plate, and lightly dredge the shrimp, shaking off any excess. Dip the shrimp into the batter, and let any excess batter drip off. You can use your own discretion here on how much batter to use. Some like a light batter and some like it heavier.
• Carefully place the shrimp into the hot oil. Let the shrimp fry on one side and after 1 minute, turn the shrimp over. Once the shrimp is golden brown on all sides, transfer to a plate lined with paper towel to drain. Serve!

SHRIMP TOAST

Steps:

• In the bowl of a food processor, combine the shrimp, onion, ginger, 1/2 teaspoon salt, and pepper. Process until mixture is finely chopped. With the motor running, add the egg whites through the feed tube, and process until well combined.
• Place the breadcrumbs in a small bowl. Spread about 1/4 inch of shrimp mixture onto one side of each piece of bread, and coat with breadcrumbs; transfer to a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.
• Pour enough oil to come 1 1/2 inches up the sides of a large skillet, and heat to 360 degrees. Working in batches, add bread pieces to hot oil. Fry, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Drain on paper towels; season with salt, if desired. Serve immediately.

SHRIMP PU-PU

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise, and curry powder until light and fluffy. Spread onto a serving plate. Arrange shrimp over the top, then sprinkle with green onions, grated egg, salt and paprika in that order. Chill for 1 hour before serving.

PUPU PLATTER

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.