Post #94366 by freddiefreelance on Thu, Jun 3, 2004 9:28 AM

On 2004-06-02 06:54, Johnny Dollar wrote:
since the honolulu closed i've been having the puu-puu platter jones.

i've tried the puu-puus at our local chinese carry-out, and they are okay but not quite the same thing.

the ideal combination in my book (correct me if i'm wrong)

ribs
shrimp toast
crab rangoon
beef skewers (satay?)
shrimp tempura
chicken wings (?)

and of course you need the sweet/sour sauce and mustards for dipping, and the flaming cauldron of crystals coz they're cool.

does anyone have a home-based source for these items? are the kahiki versions good? has anyone cobbled a puu-puu together from trader joes or any other source?

J$, Just plug what your looking for into http://www.foodnetwork.com, you'll probably get 1/2 a dozen recipes each, here's one for Shrimp Toast from Emeril:

Shrimp Toast

1 pound peeled shrimp
1/4 cup minced green onions
2 tablespoons minced fresh cilantro
1 teaspoon minced garlic
1 teaspoon minced jalapeno pepper
1 egg white
1 teaspoon salt
1/2 cup heavy cream
1/4 pound cream cheese, cut into pieces
13 to 14 slices brioche or homemade-style white bread, crusts removed
Vegetable oil or clarified butter, for frying

In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream and pulse just until incorporated, being careful not to over-process.
Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.

In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and serve immediately.