Shrimp & crab toast on french baguettes wit f

Yield: 4 Servings

Ingredients:

12 sl Baguette

Instructions:

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 MMMMM--------------------------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. Source: Great Chefs of San Francisco Avon Books 1984 Chef: Barbara Tropp China Moon San Francisco CA