| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Eggs |
French |
Seafood, China, Archived |
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/mmdja006.zip
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