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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Shrimp and Crab Toast on French Baguettes w Fresh Plum Sauc
Categories: Seafood, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings
12 sl Baguette, French, sliced
1 1/2 ts Salt, kosher
-- 3/4-inch thick,
-- sliced diagonally
2 ts Wine, Chinese, rice OR
2 ts Sherry, dry
1 tb Lard, fresh, minced
1/4 lb Shrimp, fresh, shelled,
-- deveined
2 ts Water
1/4 lb Crabmeat, fresh
4 ts Cornstarch
1 tb Ginger, minced
1/4 c Waterchestnuts, fresh,
-- diced
1 tb Scallion, minced, white
-- and light green parts
-- only
1 lg Egg white, stiffly beaten
----------------------------------ASSEMBLY----------------------------------
Seeds, sesame, black
Ham, Smithfield, minced
Coriander, fresh, whole
Oil, corn OR
Oil, peanut (for frying)
Sauce, plum **
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 3/4 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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