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Shrimp and crab toast on french baguettes w
Artist: _
Categories: Asian, Chinese, Ethnic, French, Seafood, Shrimp, Western European
Yield: 4
Rating: 0
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Ingredients:
12 sliceBaguette, French, sliced
-- ?inch thick
-- sliced diagonally
1/4 lbsShrimp, fresh, shelled
-- deveined
1/4 lbsCrabmeat, fresh
1 tbspGinger, minced
1 tbspScallion, minced, white
-- and light green parts
-- only
1 tbspLard, fresh, minced
1 1/2 tspSalt, kosher
2 tspWine, Chinese, rice OR
2 tspSherry, dry
2 tspWater
4 tspCornstarch
1/4 cupWaterchestnuts, fresh
-- diced
1 largeEgg white, stiffly beaten
ASSEMBLY
Seeds, sesame, black
Ham, Smithfield, minced
Coriander, fresh, whole
Oil, corn OR
Oil, peanut (for frying)
Sauce, plum **
Procedures:
1Leave 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.
2Mince 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.
3Fold in the beaten egg white.
4Assembly: ========= using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant ?inch, tapering the mound where it meets the edge of the brad to form a smooth dome.
5Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf.
6Deep-fry, topping side down, in 350°F oil until the topping is golden, about 4 minutes.
7Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette.
8Remove promptly to paper towels to drain.
9Serve with warm or cooled plum sauce.
10** this plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste.
 
 
 
 

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