Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 sl Baguette, French, sliced 1 tb Lard, fresh, minced
-- 3/4-inch thick, 1 1/2 ts Salt, kosher
-- sliced diagonally 2 ts Wine, Chinese, rice OR
1/4 lb Shrimp, fresh, shelled, 2 ts Sherry, dry
-- deveined 2 ts Water
1/4 lb Crabmeat, fresh 4 ts Cornstarch
1 tb Ginger, minced 1/4 c Waterchestnuts, fresh,
1 tb Scallion, minced, white -- diced
-- and light green parts 1 lg Egg white, stiffly beaten
-- only

--------------------------ASSEMBLY-------------------------------
Seeds, sesame, black Oil, corn OR
Ham, Smithfield, minced Oil, peanut (for frying)
Coriander, fresh, whole 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

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