Pupu Platter

Page: leitesculinaria.com/79533/recipes-pupu-platter.html

| Course Type: Appetizers

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I decided to make the Crab Rangoon and Hot Chinese Mustard from the Pupu Platter

Upon first reading the instructions on filling the wontons for the Crab Rangoon, I was a bit confused, but after I had my daughter read them and watched her fill and fold one, it became clear. It’s nice to have someone help with the filling and folding, and it’s a good, fun family project. We made them ahead of time and put in the fridge as suggested, then when we were ready to eat, we fried them in batches. They are best eaten fairly soon after frying, as they toughen up after sitting a bit. They were good with both the duck sauce that my sister had (in packets left over from Chinese takeout) and the homemade hot Chinese mustard. Beware, because the mustard is really HOT, a little dab will do most. Even my daughter who likes hot stuff thought a drop was all you needed. Who’d have though making your own Hot Chinese Mustard would be so easy. This stuff is delicious.

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