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LOCATION: Recipes >> Asian >> Shrimp Toast 03

Print this Recipe    Shrimp Toast 03

Shrimp & Crab Toast
Yield: 4 servings

12 slices French baguette, 3/4-inch thick, sliced diagonally
1/4 lb fresh shelled shrimp, deveined
1/4 lb fresh crabmeat
1 Tbsp ginger, minced
1 Tbsp scallions, minced, white and light green parts only
1 Tbsp lard, minced
1 1/2 tsp salt
2 tsp Chinese rice wine or 2 tsp dry sherry
2 tsp water
4 tsp cornstarch
1/4 cup water chestnuts, diced
1 large egg white, stiffly beaten

black sesame seeds
Smithfield ham, minced
fresh coriander
corn or peanut oil
plum suace

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 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.

Plum sauce can be made from pureed soft plums simmered with sugar,
rice vinegar and plum wine to taste.

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