Shrimp & crab toast on french baguettes wit fresh plum sauce
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