• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shrimp & Crab Toast on French Baguettes Wit Fresh Plum Sauce

  • Recipe Submitted by on

Category: Chinese, Seafood

 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


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.


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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