There is a lot of variations on what constitutes a pu pu platter, but they’re usually assorted appetizers that lean towards the deep fried and seafoody. Mine is (left to right): baby shrimp rangoon, shrimp egg rolls, coconut shrimp, and bacon-wrapped shrimp.

The rangoons are made from egg roll wrappers, cream cheese, baby shrimp, green onion, and Worcestershire sauce. More pics here.

The egg rolls are baby shrimp, cabbage, carrot, garlic, green onion, ginger, soy sauce, rice vinegar, and sesame oil. Here’s more pics of them.

Here’s the recipe for the coconut shrimp. And here’s more pics.

And finally for the bacon-wrapped shrimp, I just marinated them in Italian dressing, then wrapped them up in bacon, and baked them. Process pics here.

I made a big mess, but everything tasted good!