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November 2018

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Mom's Ham Glaze

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Shrimp and Crab Toast On French Baguettes W Fresh Plum Sauc Recipe

Shrimp and Crab Toast On French Baguettes W Fresh Plum Sauc recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Shrimp and Crab Toast On French Baguettes W Fresh Plum Sauc recipe  PDF


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

Shrimp and Crab Toast On French Baguettes W Fresh Plum Sauc recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
196 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Shrimp and Crab Toast On French Baguettes W Fresh Plum Sauc recipe  PDF   Rice recipes RSS   Thumsb up

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