Crispy & Juicy! Chef Lee Yeon-bok Style Menbosha Recipe
Crispy & Juicy! Chef Lee Yeon-bok Style Menbosha Recipe
The Perfect Harmony of Crispy Bread and Tender Shrimp: Enjoy Premium Chinese ‘Menbosha’ at Home!
I saw this on a TV cooking show and just had to try making it myself… and wow, it’s incredible! The taste is truly amazing. I even fried the shrimp heads because they’re too good to waste. https://youtu.be/oGKcDhiqWGE
Main Ingredients- 300g fresh shrimp
- 2 slices of sandwich bread (thick slices work best)
- 1 egg
Seasonings & Other Ingredients- Olive oil (for frying)
- Ketchup (for sauce)
- 1 Tbsp minced garlic
- 2 Tbsp flour
- Olive oil (for frying)
- Ketchup (for sauce)
- 1 Tbsp minced garlic
- 2 Tbsp flour
Cooking Instructions
Step 1
First, prepare all the ingredients for making Menbosha. You’ll need fresh shrimp, thick sandwich bread, an egg, olive oil, ketchup, minced garlic, and flour. Make sure the shrimp are peeled and cleaned.
Step 2
Trim the crusts off the bread slices. Then, cut each slice into four equal rectangular pieces. About a 2×2 inch size is ideal. This makes it easier to spread the shrimp filling and cover them later.
Step 3
Place the cleaned shrimp on a cutting board. Using the back of a knife or a meat mallet, chop the shrimp until they have a springy texture. It’s important not to mash them into a paste, but to keep some texture from the shrimp.
Step 4
Finely mince the coarsely chopped shrimp with a knife. To do this effectively, lay the knife flat and move it back and forth. This will create a smooth paste while retaining the shrimp’s chewy texture, making it perfect even for children.
Step 5
To the finely minced shrimp, add 2 tablespoons of flour and 1 egg. Mix everything well to form the shrimp paste. Adding about 1/2 tablespoon of olive oil will enhance the flavor and help the ingredients bind together.
Step 6
Mix the shrimp paste thoroughly until it forms a cohesive mixture without being mushy. You can add a pinch of salt and pepper for basic seasoning, but remember that the dipping sauce will add flavor, so don’t over-season.
Step 7
Spread a generous amount of the prepared shrimp paste onto one slice of bread. Be careful not to overfill, as it might burst during frying. Spread it evenly to the edges. Then, place another slice of bread on top to create a sandwich.
Step 8
Heat a generous amount of olive oil in a deep pan to about 170-180°C (338-356°F). Carefully place the prepared Menbosha into the hot oil. Fry slowly without overcrowding the pan, turning only occasionally. Fry for about 3-4 minutes until golden brown and crispy. (Ensure the oil temperature is correct; too low and it will absorb too much oil, too high and it will burn before cooking through.)
Step 9
Once the Menbosha is a beautiful golden brown and looks crispy, remove them from the oil and place them on paper towels to drain excess oil thoroughly. Proper draining is key to achieving maximum crispiness.
Step 10
Don’t throw away the shrimp heads used for frying! Wash them clean and fry them in the oil as well. They become a delicious, savory snack, similar to shrimp crackers, and can be served alongside the Menbosha.
Step 11
Now, let’s make a delicious dipping sauce for your Menbosha! Start by mincing the garlic finely.
Step 12
In a small bowl, combine the minced garlic, ketchup, and a splash of vinegar. Mix well to create the sauce. You can add a bit of sugar or chili sauce to taste, depending on your preference. This sweet and tangy sauce will cut through the richness of the Menbosha.
Step 13
Arrange the crispy fried Menbosha and the appetizing dipping sauce beautifully on a plate for presentation. Adding the fried shrimp heads alongside makes for a more abundant serving.
Step 14
Serve immediately while warm to best enjoy the crispy exterior and the tender, flavorful shrimp inside. This Menbosha is truly delicious, so be sure to try making it at home! ^^
