Shrimp & Crab Toast On French Baguettes Wit F Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 slice: Baguette, French, sliced, 3/4-inch thick, - sliced diagonally
1/4 lbs: Shrimp, fresh, shelled,, deveined
1/4 lbs: Crabmeat, fresh
1 tbsp: Ginger, minced
1 tbsp: Scallion, minced, white, and light green parts - only
1 tbsp: Lard, fresh, minced
1 1/2 tsp: Salt, kosher
2 tsp: Wine, Chinese, rice OR
2 tsp: Sherry, dry
2 tsp: Water,
4 tsp: Cornstarch,
1/4 cup: Waterchestnuts, fresh,, diced
1 large: Egg white, stiffly beaten
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Seafood