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Shrimp And Crab Toast On French Baguettes With Fresh Plum Sauc Recipe

by Global Cookbook

Ingredients

12 slc Baguette, French, sliced 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 **

Directions

1. 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.
2. 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.
3. Mix in the beaten egg white.
4. 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.
5. Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf.
6. Deep-fry, topping side down, in 350 F oil till the topping is golden brown, about 4 min.
7. Using long cooking chopsticks or possibly tongs, turn the toasts to brown the underside of the baguette.
8. Remove promptly to paper towels to drain. Serve with hot or possibly cooled plum sauce.
9. This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste.

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