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2–4
Medium
35 min
Published 2016
When I was a kid, there was nothing I wanted more at the Chinese restaurant than the pupu platter. First, there was the name. Hilarious! Second, there was the tiny hibachi grill in the center of the platter. Third: shrimp toast. Oh, shrimp toast! It was greasy, crispy, salty, and squishy. It was also the ultimate American-Chinese appetizer of the 1960s, when white bread collided with chestnuts to create delights of questionable Polynesian origin at tiki parties all over suburbia. This recip