Shrimp & crab toast on french baguettes w fre
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Shrimp & crab toast on french baguettes w fre
  Shrimp    Crab    French    Fish    Chinese    Toasts  
Last updated 6/12/2012 1:22:52 AM. Recipe ID 55703. Report a problem with this recipe.
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      Title: Shrimp & crab toast on french baguettes w fre
 Categories: Fish, Chinese
      Yield: 4 Servings
 
     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

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.
  




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Recipe ID 55703 (Apr 03, 2005)

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