| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Eggs | Chinese | Chinese, Cm, Frisco, Masterchefs, Seafood | 4 | Servings |
INGREDIENTS
| 12 | Baguette, French sliced | |
| 3/4-inch thick | ||
| sliced diagonally | ||
| 1/4 | lb | Shrimp, fresh shelled |
| deveined | ||
| 1/4 | lb | Crabmeat, fresh |
| 1 | T | Ginger, minced |
| 1 | T | Scallion, minced white |
| and light green parts | ||
| only | ||
| 1 | T | Lard, fresh minced |
| 1 1/2 | t | Salt, kosher |
| 2 | t | Wine, Chinese rice OR |
| 2 | t | Sherry, dry |
| 2 | t | Water |
| 4 | t | Cornstarch |
| 1/4 | c | Waterchestnuts, fresh |
| diced | ||
| 1 | Egg white, stiffly beaten | |
| Seeds, sesame black | ||
| Ham, Smithfield minced | ||
| Coriander, fresh whole | ||
| Oil, corn OR | ||
| Oil, peanut for frying | ||
| Sauce, plum ** |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 158
Total Fat: 17.7g
Cholesterol: 112.3mg
Sodium: 1017.9mg
Potassium: 268.9mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 30.7g