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: vice.com/en/article/93aqyv/easy-shrimp-toast-recipe Subscribe to MUNCHIES here: bit.ly/Subscribe-to-MUNCHIES All MUNCHIES videos release a full week early on our site: video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out munchies.tv for more! Follow MUNCHIES here: TikTok: tiktok.com/@munchies Facebook: facebook.com/munchies Instagram: instagram.com/munchies Twitter: twitter.com/munchies Pinterest: pinte...