Side Pannel
Shrimp and Crab Toast on French Baguettes W Fresh Plum Sauc
Shrimp and Crab Toast on French Baguettes W Fresh Plum Sauc
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Chinese
Ingredients List
- 12 sl Baguette, French, sliced
- -- 3/4-inch thick,
- -- sliced diagonally
- 1/4 lb Shrimp, fresh, shelled,
- -- deveined
- 1/4 lb Crabmeat, fresh
- 1 tb Ginger, minced
- 1 tb Scallion, minced, white
- -- and light green parts
- -- only
- 1 tb Lard, fresh, minced
- 1 1/2 ts Salt, kosher
- 2 ts Wine, Chinese, rice OR
- 2 ts Sherry, dry
- 2 ts Water
- 4 ts Cornstarch
- 1/4 c Waterchestnuts, fresh,
- -- diced
- 1 lg Egg white, stiffly beaten
Directions
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.
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.
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