Skewers

By recepti

Ingredients

• Meat, vegetables, shrimp..

Preparation

Step 1

FROM THE 10/2008 ISSUE

Pupu Platter (Polynesian-Style Hors D’oeuvres)
RECIPE BY GINA MARIE MIRAGLIA ERIQUEZ


Photo: Romulo Yanes

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.

Makes 6 servings
Active time: 1 1/2 hr
Total time: 2 hr
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

EQUIPMENT

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

ACCOMPANIMENT

hoisin and Sriracha sauce

INSTRUCTIONS

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°F 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.
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.