Name: Pupu Platter
Cook time: 1 1/2 hr
Total time: 2 hr
Yield: Makes 6 servings
Ingredients: 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; 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; 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; 24 wooden picks; 24 (6-inch) bamboo skewers, soaked in water for 30 minutes; Equipment: an adjustable-blade slicer; a deep-fat thermometer; Accompaniment: hoisin and Sriracha sauce

Polynesian-Style Hors dOeuvres

A blend of crisp, soft, and chewy textures combined with a parade of flavorssweet, salty, beefymakes this playful platter an irresistible hit at parties.

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.

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