Crispy Outside, Tender Inside Menbosha: Recreating Chef Lee Yeon-bok’s Style at Home
Beginner-Friendly Menbosha Recipe by Chef Lee Yeon-bok: Achieve That Perfect Crispy & Juicy Texture!
I’ve always wanted to try Chef Lee Yeon-bok’s famous Menbosha, but with dining out being tricky lately, I decided to make it at home during my staycation! This recipe breaks down how to achieve that delightful ‘crispy outside, juicy inside’ texture that everyone loves. It’s a perfect dish for a home party or a special treat!
Menbosha Ingredients- 200g Shrimp meat (about 10-12 medium-sized shrimp)
- 6 slices White bread (standard square sandwich bread)
- 1 Tbsp Egg white
- 2 Tbsp Starch (cornstarch or potato starch)
- 1/2 Tbsp Cooking wine (like Mirin or Shaoxing wine)
- 1/2 Tbsp Oyster sauce
- Pinch of Salt
- Pinch of Black pepper
Sweet & Sour Chili Dip Sauce- 2 Tbsp Ketchup
- 1 Tbsp Minced garlic
- 1/2 Tbsp Oyster sauce
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 2 Tbsp Ketchup
- 1 Tbsp Minced garlic
- 1/2 Tbsp Oyster sauce
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
First, prepare the bread for your Menbosha. Trim the crusts off all six slices of white bread. Then, cut each slice into four equal squares. This will give you a total of 12 bread pieces. Using standard square sandwich bread will result in a nice, uniform shape.
Step 2
Now, let’s make the succulent shrimp filling. Instead of mincing the shrimp too finely, chop it into small pieces first. Then, use the side of your knife to press down and mash the shrimp. This method helps retain some of the shrimp’s texture, making it more enjoyable to bite into. If you prefer a smoother filling, you can mince it more finely.
Step 3
To the mashed shrimp, add the egg white, starch, cooking wine, oyster sauce, salt, and pepper. Mix everything together. It’s crucial to adjust the amount of starch based on the consistency of the shrimp mixture. If it’s too runny, the filling will slide off the bread. Aim for a texture that holds its shape well when placed on the bread.
Step 4
Mix all the ingredients thoroughly until they are well combined and form a cohesive paste. The shrimp and other ingredients should bind together to create a delicious, slightly sticky filling.
Step 5
It’s time to assemble the Menbosha! Lay out 12 of the prepared bread squares. Generously spoon the shrimp filling onto each bread square. Be mindful not to overfill; if you pile too much filling, it might ooze out when you place the top bread slice, ruining the shape. Aim for an amount that allows the bread to close neatly. Then, place another bread square on top to sandwich the filling.
Step 6
Heat your frying oil to 120°C (250°F). Carefully place the assembled Menbosha into the hot oil. White bread fries very quickly, so keep a close eye on it. As soon as one side turns golden brown and the shrimp filling is about halfway cooked, gently flip the Menbosha to cook the other side evenly. Frying until both sides are a beautiful golden brown is key.
Step 7
Once both sides are perfectly golden brown, remove the Menbosha from the oil and drain them on paper towels. This step is essential for achieving that perfectly crisp exterior.
Step 8
While the Menbosha are draining, let’s whip up a quick dipping sauce! Simply combine all the sauce ingredients – ketchup, minced garlic, oyster sauce, sugar, and vinegar – in a small bowl and stir until well mixed. This sweet and tangy sauce is the perfect accompaniment to the savory Menbosha.
