Side Pannel
Shrimp & Crab Toast on French Baguettes Wit Fresh Plum Sauce
Shrimp & Crab Toast on French Baguettes Wit Fresh Plum Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
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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