Shrimp and crab toast on french baguettes w

1. 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.
2. Mincei 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.
3. Foldi in the beaten egg white.
4. Assembly: using a broad-bladed sandwich spreader, mound the shrimp on the bread slice to a thickness of a scant ¾ inch, tapering the mound where it meets the edge of the brad to form a smooth dome.
5. Sprinkle some sesame seeds and ham bits thinly on top, then press on a single coriander leaf.
6. Deep-fry, topping side down, in 350°F oil until the topping is golden, about 4 minutes.
7. Using long cooking chopsticks or tongs, turn the toasts to brown the underside of the baguette.
8. Remove promptly to paper towels to drain.
9. Serve with warm or cooled plum sauce.
10. ** this plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste.