Shrimp and Crab Toast On French Baguettes W Fresh Plum Sauc
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, ...
Ingredients
- 12sl baguette, french, sliced
- 1tbsp ginger, minced
- 1tbsp scallion, minced, white
- 11/2 ts salt, kosher
- 2tsp wine, chinese, rice or
- 2tsp sherry, dry
- 2tsp water
- 4tsp cornstarch
Directions
- 1
12 sl Baguette, French, sliced -- 3/4-inch thick, -- sliced diagonally 1/4 lb Shrimp, fresh, shelled, -- deveined 1/4 lb Crabmeat, fresh 1 t
- 2
Mince the shrimp and crabmeat to a paste, then combine the paste minced ginger, minced scallion, lard, salt, rice wine, water, cornstarch, a
- 3
Fold in the beaten egg white
- 4
Assembly: ========= Using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant 3/4 inch, tapering
- 5
Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf
- 6
Deep-fry, topping side down, in 350 F oil until the topping is golden, about 4 minutes
- 7
Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette
- 8
Remove promptly to paper towels to drain