Step 1

NOTE 2:

Step 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, purée 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.You can make the filling the day ahead, covered with plastic wrap and kept refrigerated.

Step 3

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.

Step 4

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