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- เผยแพร่เมื่อ 7 ม.ค. 2023
- Shrimp fried toast is a popular appetizer dish in many Asian cultures, and Nick Bognar, owner and chef at Sado and Indo in St. Louis, has put his own spin on the appetizer. In this How To, he makes a cellophane noodle and shrimp mixture, places it on bread, and fries it up. Then, garnishes with a mango sweet chili sauce, a piperade, and a cucumber salad.
Check out the recipe here:
www.vice.com/en/article/93aqy...
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All these comments about the toast but is this guy not like the most wholesome dude? “I got room for two shrimp toasts in the fryer! That’s cool.”
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More of Nick! He was such a chill guy to watch - a natural.
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Would love to see more from Nick! Looks delicious and Nick really gives me confidence that I can do this myself.
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Nick is super chill and I really enjoy the way he spoke through the recipe!
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Shrimp toast is one of my earliest comfort foods. So good.
Had the pleasure of getting this last summer and it's incredible, almost wished I had gotten two more plates of this, but their black garlic noodles are also incredible, if your in stl it's totally worth spending an afternoon there
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Had a few meals at Indo and by far my favorite place in STL
More of Nick plss..”you’ll probably see me working”✨✨
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Beautiful knife work! Thank you for sharing!
Yeeeeeaaaaaa Boiiiiiii! Right on Nick!
this stuff is actually bomb
yummy looks delish 🥰
YUM, looks amazing 😋
That has to be the prettiest shrimp toast I have ever seen ☺️😮
This looks friggen’ delicious
Nick!!!! Crushing it my dude!
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We like to have fun. If he owns a restaurant then that's dope
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I really kinda liked the kinda way he kinda explains the way he just makes the toast kinda really tasty
Yep he kinda loves saying kinda in every single kinda sentence kinda
The Lao version of this is a pork spread, and we place it on top of a sliced baguette :) def would try this shrimp toast though
Classic! Great job! ✌️ ❤
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Wow fantastic
I’ll be making this, this weekend.
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Beautiful!!!
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I never liked shrimp toast because the ones I ate were oily, stodgy, and did not have much flavor. Then I made my own following a recipe by a Japanese TH-cam chef and it was an epiphany. They were crunchy, pungent from garlic and green onions, yet still had a freshness and light texture. This recipe is quite different, but it is just as delicious. I love the addition of the bean thread noodles and the cucumber salad, but I always prefer my condiments on the side so I can control the heat and herbs. Even if you have never liked shrimp toast in the past, I think you should try this recipe and see how good it can be.
Woke: avocado toast
Bespoke: shrimp toast
Best comment on here how is this not on the top
Wasn’t looking so appetizing early on but after watching the process and seeing the finished product, I’d be willing to try it.
Shrimp usually doesn't look appetizing until you cook it.
No duh, you don't eat the pre work, you eat the finished work. Dum dum.
@@aznthy Is that how you talk to people in real life?
Can confirm it’s bomb
you tellin me a shrimp fried this toast?
Groan
the fuck outta here...
😐
Crispy Crunch Shrimp to be exact
The
great sharing 😋😋😍😍
🔥🔥🔥
More Nick !!!
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I don’t even really like shrimp, but this looks incredible.
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loved his vibe
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It's real..... he's down to earth
Super
Damn. Imma steal that Mango Chili Sauce
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shouts out to kasumi kev one time no shrimp could be sliced without him 🫡
Chef!!! ❤️
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Really nice job. This is a dish that can turn into a disaster and you came up with a very foolproof method that anyone can enjoy.
St Louis!!
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where in asia do u eat this?
Interesting, never had shrimp toast like this. 🤔
"the prettier you can get the edges... you know probably the nicer it's gonna look (?)...."
I would love to have that but I would skip the sugar not entirely sure if it's needed or not
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Oh you from here? I'm On my way lmao
he sounds like chef john
Instead of noodles can I use lard as a binder ? I do it for shrimp on sugar cane sticks already .
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douse & suspend cooled shrimp in toast in some form of lard or oil, remove, drain, then air fry.
🤤🤤
My guy SBF cooking now?!
Wish this guy was in bongapetit
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you telling me a shrimp fried that toast
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That noodle binder isn’t it supposed made from rice to use its moisture wicking so the final piece doesn’t get soggy, but he used soybean based noodle.
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Any suggestions for a shrimp alternative? My family loves it but my wife is allergic, I imagine a really flakey firm fish would work if such a thing exists
Crab?
Cod?
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you're telling me a shrimp fried this toast?
So, your telling me a SHRIMP fried this TOAST???
A chef’s tablespoon is about a quarter cup lol
and a chef's 1/4" slice is 5/8"
Have you ever tried Banana Leaf Indonesian cuisine, at 5835 Temple City Blvd, Temple City, Los Angeles area?
They are very authentic Indonesian restaurant. The place is small, but the taste is great!😋
I hope you will include this restaurant in your next trip. I love their "nasi goreng", gado2 (salad), and soto betawi.🍲
If you are more adventurous, try "Pempek palembang" (fish cake) dipped in a special brown sauce.
Great channel! Thanks.
Nah no air fryer must be fried that’s what I love bout shrimp toast it’s the oiliness mmmmmmm
I cringed when he bravely sliced the cucumber 🥒… I like having fingers 😅
10:50 "Who doesn't love something fried" true.... except for absolute monsters
No sir a shrimp did not make this to-, the modified fully automatic ar15 in my coat
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your telling me a shrimp fried this toast
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wait so you’re telling me a shrimp fried this toast????
He must be really tall..my back would be hurting if my stove top was that low
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Looked like half inch slices of bread 2 me 😁.
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6:12 that was sick
🦑🥢💋
Seems like the bread would soak up a lot of oil when fried.
Indeed.
Early
First! :)
Thanks for sharing this.
Sugar, sugar, sugar.
That's a ton of sugar
wut?
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There's no way that will fry in an air fryer. In fact, nothing actually frys in an air fryer. They bake things but they don't actually fry anything.
@Daniel Hollingsworth Exactly. Just a small convection oven. Are the wings you are making starting off raw or just being reheated? I tried to do freshly battered and breaded chicken tenders that turn out great fried in oil but turn out lousy in an air fryer.
@@davidbenji1 Actually, wings are fantastic in air fryers because the skin has enough fat to cook and crisp up.Many, including me, (I want the wing tips that are harder to find due to party wings) agree that air frying chickens is just as good if not better, WAY faster and easier. I eat more of them because of an air fryer. Check out air frying forums. A convection oven is a form of fast heat. If the ingredient is prepared properly, you can do much more than you imagined in an air fryer, including baking. Faster, less energy, portable, easy to clean.
It’s called prawn toast
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5:09 shart slow
@8:34 🤢 no gloves 🫢
People really dont know what to do anymore,$50 toast 😂😂😂😂😂
You say that like shrimp toast is a new thing. It's been around for over a century.
@@danielhollingsworth3701 Okay, and your point is what, exactly?
@@danielhollingsworth3701 ....k.
I mean, on his menu it’s $18…
a total waste of oil, using a fry pan for god's sake
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By cookout you mean reduce? Bro bragging about his restaurant upbringing and seems like all he wants to eat is a shitload of over sweetened shrimp paste 😂
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No just no
I think this recipe would just take 15sec reels. 11 minutes is just too long.
Tik Tok is just down the road You might be happier there
Then go make that video then. Dummy.
What’s wrong with his head
He seems to be a very nice guy... I hope someone tells him his outfit and hairdo makes him look like a scary incel clown without the make-up.
This is just his style. He’s always been like this. Super talented chef and we’re spoiled to have him in St. Louis!
Sounds gross tbh
It would for a simpleton like yourself “tbh”
Skip
thats why u did walter
Pass.
Plating needs some work.