Shrimp And Crab Toast On French Baguettes Wit Fresh Plum Sauce Recipe
Servings: 4
Ingredients
- 12 slc Baguette, French, sliced 3/4-inch thick, sliced diagonally
- 1/4 lb Shrimp, fresh, shelled, deveined
- 1/4 lb Crabmeat, fresh
- 1 Tbsp. Ginger, chopped
- 1 Tbsp. Scallion, chopped, white and light green parts only
- 1 Tbsp. Lard, fresh, chopped
- 1Â 1/2 tsp Salt, kosher
- 2 tsp Wine, Chinese, rice Or possibly
- 2 tsp Sherry, dry
- 2 tsp Water
- 4 tsp Cornstarch
- 1/4 c. Waterchestnuts, fresh, diced
- 1 lrg Egg white, stiffly beaten
- Â Â Seeds, sesame, black
- Â Â Ham, Smithfield, chopped
- Â Â Coriander, fresh, whole
- Â Â Oil, corn Or possibly
- Â Â Oil, peanut (for frying)
- Â Â Sauce, plum **
Directions
- Leave the baguette slices out on a rack overnight to dry, or possibly place them in a low oven for about 10 min per side till dry ot the touch.
- Mince the shrimp and crabmeat to a paste, then combine the paste chopped ginger, chopped scallion, lard, salt, rice wine, water, cornstarch, and waterchestnuts stirring well in one direction to blend.
- Mix 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 3/4 inch, tapering the mound where it meets the edge of the brad to create 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 till the topping is golden brown, about 4 min.
- Using long cooking chopsticks or possibly tongs, turn the toasts to brown the underside of the baguette.
- Remove promptly to paper towels to drain. Serve with hot or possibly cooled plum sauce.
- ** This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 82 | 42% |
| Total Fat 9.16g | 11% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 1051mg | 44% |
| Potassium 355mg | 10% |
| Total Carbs 12.27g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.32g | 4% |
| Protein 15.75g | 25% |
