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, 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

----------------------------------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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA