Porky, Gingery Shrimp Toasts

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   ["NOTE 2:", "TO MAKE THE FILLING: Heat up the olive oil in a skillet over medium heat. Add the anchovies and break them apart with a wooden spoon, and cook until they've melted into the oil. Add the minced garlic and cook until fragrant. Turn off the heat and let the mixture cool down completely. In a food-processor, puree 4 1/2 ounces (about 130 grams) of shrimp with ground pork, fat-slabs, and cornstarch into a smooth paste. Then add the remaining 6 ounces of shrimp and pulse just a few times until they are cut into large chunks. (Careful not to over-chop them because you want large pieces of shrimps throughout.) Transfer to a large bowl and add the cooled anchovy/garlic oil, grated ginger, diced scallions, fish sauce, and ground white pepper. Mix until evenly incorporated.

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   You can make the filling the day ahead, covered with plastic wrap and kept refrigerated.", "Slice the baguette very thinly with a serrated knife, about 1/8-inch thick. Fill a generous amount of the shrimp filling in between two slices of baguette (I'd say the ratio between the bread and the filling is 1:2), and press it gently to help the bread stick to the filling. Repeat until you're finished with all the fillings. Smear a good, shameless layer of unsalted butter on both sides of the toasts, and sprinkle lots of white sesame seeds on both sides.", "Heat up a large, flat-bottomed skillet over medium heat. Cook the toasts until golden brown on both sides, and until the filling is just cooked through. Careful not to over-heat the skillet -- if you do, the bread will burn before the filling's cooked.

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   Serve the hot, crispy, and buttery shrimp toasts with a few wedges of lemon."]

* Per serving · 4 servings · Values may vary.

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