Crispy Outside, Tender Inside Shrimp Menbosha
Crispy Outside, Tender Inside Shrimp Menbosha
Restaurant-Worthy! Perfect Shrimp Menbosha Recipe (with Secret Sauce)
Experience the delightful harmony of crispy bread and succulent shrimp with this Chef Lee Yeon-bok style Shrimp Menbosha, made right in your own kitchen. We’ll even share the perfect dipping sauce recipe!
Main Ingredients- 10 peeled shrimp
- 4 slices of white bread
- Cooking oil (for deep-frying)
Shrimp Mixture- 1 egg white
- 3 Tbsp cornstarch or potato starch
- 1 Tbsp melted unsalted butter
- 1/2 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin or shaoxing wine)
- 1/2 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- Chopped parsley (optional)
Sweet & Savory Sauce- 4 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp minced garlic
- 1 egg white
- 3 Tbsp cornstarch or potato starch
- 1 Tbsp melted unsalted butter
- 1/2 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin or shaoxing wine)
- 1/2 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- Chopped parsley (optional)
Sweet & Savory Sauce- 4 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare all ingredients for your delicious Menbosha. Rinse the shrimp, pat them dry, and trim the crusts off the bread.
Step 2
Finely mince the shrimp. Avoid mincing them too finely; aim for a texture that retains some chewiness for a satisfying bite. You can use a food processor for convenience, but chopping by hand can enhance the texture.
Step 3
In a large bowl, combine the minced shrimp, egg white, starch, melted butter, oyster sauce, cooking wine, minced garlic, salt, and pepper. Mix and knead until all ingredients are well incorporated and form a cohesive mixture. (Tip: Feel free to adjust the amounts of cooking wine, pepper, and garlic to your personal preference. If you have chicken stock, using it instead of oyster sauce will add even more depth of flavor.)
Step 4
Trim the crusts from the bread slices. Then, cut each slice in half lengthwise, and then in half again to create four triangular pieces per slice. (Tip: Using bread that isn’t too thick will help ensure even cooking when frying.)
Step 5
Spread a generous amount of the shrimp mixture onto one piece of bread. Place another piece of bread on top to cover the filling. Gently press down with your hands to adhere the shrimp mixture to the bread, ensuring it doesn’t spill out excessively from the sides.
Step 6
Heat a generous amount of cooking oil in a wide pan over medium heat. Once the oil is adequately hot, reduce the heat to the lowest setting. (Tip: If the oil is too hot, the bread will burn before the shrimp inside is cooked. It’s crucial to fry slowly over low heat.)
Step 7
Carefully place the assembled Menbosha into the low-heat oil. To prevent the bread from burning and ensure the shrimp cooks through, gently turn the Menbosha, frying each side until golden brown and crispy. This typically takes about 3-4 minutes.
Step 8
Once golden brown and cooked, remove the Menbosha from the oil and place them on a plate lined with paper towels or parchment paper to drain excess oil. This step helps maintain their crispiness.
Step 9
Arrange the drained Menbosha attractively on a serving plate. Sprinkle with chopped parsley for a touch of color, if desired. To make the dipping sauce, simply combine ketchup, sugar, vinegar, oyster sauce, and minced garlic in a small bowl and mix well. Enjoy the irresistible combination of crispy Menbosha and the sweet and tangy sauce!
