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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains, Eggs Chinese Seafood, Chinese, Masterchefs, Frisco, Cm 4 Servings

INGREDIENTS

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 **

INSTRUCTIONS

ASSEMBLY
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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