Name: Shrimp and Crab Toast on French Baguettes W Fresh Plum Sauc
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 **

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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