Instructions: 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.

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