---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Shrimp and Crab Toast on French Baguettes w Fresh Plum Sauc
  Categories: Seafood, Chinese, Masterchefs, Frisco, Cm
       Yield: 4 servings
      12 sl Baguette, French, sliced            
   1 1/2 ts Salt, kosher
            -- 3/4-inch thick,              
            -- sliced diagonally                
       2 ts Wine, Chinese, rice OR
       2 ts Sherry, dry
       1 tb Lard, fresh, minced
     1/4 lb Shrimp, fresh, shelled,             
            -- deveined                         
       2 ts Water
     1/4 lb Crabmeat, fresh                     
       4 ts Cornstarch
       1 tb Ginger, minced                    
     1/4 c  Waterchestnuts, fresh,
            -- diced
       1 tb Scallion, minced, white                  
            -- and light green parts            
            -- only                       
       1 lg Egg white, stiffly beaten
            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
        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.
        ** 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