---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Shrimp and Crab Toast on French Baguettes With Fresh Plum Sauce
Categories: Seafood, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings
12 sl French baguette; sliced
- 3/4" thick,
- sliced diagonally
1 1/2 ts Kosher Salt
2 ts Chinese rice wine -OR-
2 ts Dry sherry
1 tb Fresh lard; minced
1/4 lb Fresh shrimp; shelled,
- deveined
2 ts Water
1/4 lb Fresh crabmeat
4 ts Corn starch
1 tb Ginger; minced
1/4 c Fresh water chestnuts;
- diced
1 tb Scallion; minced, white
- and light green parts
- only
1 lg Egg white; stiffly beaten
----------------------------------ASSEMBLY----------------------------------
Black sesame seeds
Smithfield ham; minced
Fresh coriander
Corn or peanut oil;
- for frying
Plum sauce **
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 to the
touch.
Mince the shrimp and crabmeat to a paste, then combine the paste
minced ginger, minced scallion, lard, salt, rice wine, water, corn
starch, 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 3/4", 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
