Shrimp & crab toast on french baguettes wit f

4 Servings

Ingredients

Quantity Ingredient
12 slices Baguette, French, sliced 3/4-inch thick, sliced diagonally
¼ pounds Shrimp, fresh, shelled, deveined
¼ pounds Crabmeat, fresh
1 tablespoon Ginger, minced
1 tablespoon Scallion, minced, white and light green parts only
1 tablespoon Lard, fresh, minced
1½ teaspoon Salt, kosher
2 teaspoons Wine, Chinese, rice OR
2 teaspoons Sherry, dry
2 teaspoons Water
4 teaspoons Cornstarch
¼ cup Waterchestnuts, fresh, diced
1 large Egg white, stiffly beaten
Seeds, sesame, black
Ham, Smithfield, minced
Coriander, fresh, whole
Oil, corn OR
Oil, peanut (for frying)
Sauce, plum **

Directions

ASSEMBLY

Leave the baguette slices out on a rack overnight to dry, or place them in a low oven for about 10 minutes per side until dry ot the touch.

Mince the shrimp and crabmeat to a paste, then combine the paste minced ginger, minced scallion, lard, salt, rice wine, water, cornstarch, and waterchestnuts stirring well in one direction to blend.

Fold in the beaten egg white.

Assembly: =========

Using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant ¾ inch, tapering the mound where it meets the edge of the brad to form a smooth dome.

Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf.

Deep-fry, topping side down, in 350 F oil until the topping is golden, about 4 minutes.

Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette.

Remove promptly to paper towels to drain. Serve with warm or cooled plum sauce.

** This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

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