Porky, gingery shrimp toasts
Pork second courses
Smooth and velvety shrimp filling laden with cured pork fat, ground ginger and fish sauce, stuffed between two super thinly sliced baguette and fried in butter...I mean would you mind? More detailed photos on:http://www.ladyandpups.com/2014/03/06/porky-gingery-shrimp-toasts-eng/ <br /> <br />NOTE: It’s best to choose firm/snappy shrimps for the filling so it doesn’t taste mushy. For convenience and economic reasons, I would strongly recommend frozen medium-sized tiger shrimps that are already peeled and deveined. The weight for the shrimps were measured after thawing, which can be quite different than still frozen due to the amount of water they shed, so take note. <br /> <br />And if there was any confusion regarding what “fat-slab” is, it’s basically the fat-layer trimmed off of pancetta/guanciale/prosciutto. You can trim it off yourself, or simply go to the deli/cold-cut section in the market and ask for their trimming, which they were probably going to throw away anyways. They are flavor bombs of porky proportions. Do not underestimate them.
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