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
- 1 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
- Seeds, sesame, black
- Ham, Smithfield, chopped
- Coriander, fresh, whole
- Oil, corn Or possibly
- Oil, peanut (for frying)
- Sauce, plum **
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Shrimp And Crab Toast On French Baguettes Wit Fresh Plum Sauce
Servings: 4
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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