Shrimp & Crab Toast on French Baguettes
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread, french baguette
|
*
|
| ¼ | pound |
shrimp
|
|
| ¼ | pound |
crab meat
|
|
| 1 | tablespoon |
ginger
minced |
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
lard
minced |
|
| 2 | teaspoons |
wine
|
*
|
| 2 | teaspoons |
sherry
|
|
| 2 | teaspoons |
water
|
|
| 4 | teaspoons |
cornstarch
|
|
| ¼ | cup |
water chestnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread, french baguette
|
*
|
| 113.4 | g |
shrimp
|
|
| 113.4 | g |
crab meat
|
|
| 15 | ml |
ginger
minced |
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 15 | ml |
lard
minced |
|
| 1E+1 | ml |
wine
|
*
|
| 1E+1 | ml |
sherry
|
|
| 1E+1 | ml |
water
|
|
| 2E+1 | ml |
cornstarch
|
|
| 59 | ml |
water chestnuts
|
*
|
Directions
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.
Using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant ¾ 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 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.
