Crispy Shrimp Toast (Menbosha): Authentic Chinese Restaurant Taste at Home!
Chef Lee Yeon-bok’s Secret! The Easiest and Most Delicious Menbosha Recipe for Everyone
Craving a spectacular Chinese dish at home for a special occasion? Remember that delightful Menbosha from Chinese restaurants – golden crispy bread on the outside, and succulent, juicy shrimp paste inside? Now you can recreate this delicacy easily and with even better flavor at home! I first tried Menbosha for my birthday last year; it was delicious but expensive and quite rich, making it hard to eat more than a couple. So, I resolved to make it myself, but kept postponing it, intimidated by the perceived complexity. However, after watching Chef Lee Yeon-bok prepare it, I decided to follow his recipe precisely. I rarely follow recipes rigidly, but I’ve never been disappointed by his methods, so I trusted him this time too. The result? Absolutely phenomenal! It’s far more delicious than any I’ve tasted, even at quite famous Chinese restaurants. What makes me happiest is that it’s easy to make, incredibly tasty, and not at all greasy. Once you try this perfectly executed Menbosha, you’ll be hooked! It’s not difficult at all, so give it a try! Wishing you a vibrant start to the week!
Main Ingredients
- 6 slices of bread (crusts removed)
- 20 cocktail shrimp (peeled, deveined, and thoroughly washed and dried)
- Vegetable oil for deep-frying (generous amount)
Shrimp Filling Seasoning
- Salt (or seasoned salt) to taste
- Pepper, a pinch (a few cracks)
- 1 Tbsp butter (for a richer flavor)
- 1/2 egg white (to bind the filling)
- 2 Tbsp cornstarch (for crispiness)
- Scallions, finely chopped (for aroma, optional)
Dipping Sauce
- Sweet chili sauce, for serving (recommended)
- Salt (or seasoned salt) to taste
- Pepper, a pinch (a few cracks)
- 1 Tbsp butter (for a richer flavor)
- 1/2 egg white (to bind the filling)
- 2 Tbsp cornstarch (for crispiness)
- Scallions, finely chopped (for aroma, optional)
Dipping Sauce
- Sweet chili sauce, for serving (recommended)
Cooking Instructions
Step 1
First, carefully trim the crusts off the bread slices. Then, cut each slice into halves or quarters as desired. For the shrimp, ensure they are thoroughly peeled and deveined. Wash them under cold running water and then pat them completely dry with paper towels. Removing excess moisture is crucial for achieving a perfectly crispy fried exterior and preventing oil splatters.
Step 2
Finely mince the cleaned shrimp. You can use the back of your knife or a cleaver for this. Aim for a texture that’s finely chopped but still has some discernible pieces of shrimp, rather than a complete paste. Mincing with a bit of pressure to create a slightly sticky paste will help the filling hold together better.
Step 3
In a bowl with the minced shrimp, add salt (or seasoned salt) and a pinch of pepper. Next, incorporate the butter for a richer flavor, the egg white to help bind the mixture, and the cornstarch for that essential crispiness. Finally, add the finely chopped scallions for an aromatic touch. Mix everything together thoroughly, using your hands to knead the mixture until it becomes elastic and well combined. This kneading process is key to a good filling texture.
Step 4
Pour a generous amount of vegetable oil into a deep pan or wok, and heat it over medium heat. The ideal oil temperature for frying is around 170-180°C (340-350°F). To test the temperature, insert a wooden chopstick into the oil; if small bubbles immediately form and rise around it, the oil is ready.
Step 5
Take one piece of bread and spread a generous layer of the shrimp mixture evenly over one side. Then, place another piece of bread on top to create a sandwich. Gently press down the edges to seal the shrimp filling inside, ensuring it doesn’t ooze out during frying. This helps maintain the shape of the Menbosha.
Step 6
Carefully lower the bread sandwiches into the hot oil. Fry for about 1-2 minutes per side, until golden brown and crispy. Adjust the heat as needed to prevent burning. Ensure all sides of the bread are evenly golden and perfectly crisp. If the bread slices are too thick, they might not cook through, so use standard sandwich bread for best results.
Step 7
Once beautifully golden and crisp, remove the Menbosha from the oil and place them on a wire rack or paper towels to drain any excess oil. Serve immediately while hot to enjoy the perfect contrast of a crispy exterior and a tender, flavorful shrimp filling. Serving with sweet chili sauce adds another delightful dimension to this exquisite dish. Enjoy your homemade, restaurant-quality Menbosha!