Crispy and Juicy Menbosha: An Exquisite Chinese Dish Made at Home
Lee Yeon-bok’s Menbosha Recipe, Beloved by Sung Si-kyung! From ‘What Shall We Eat Today?’
Inspired by the viral Menbosha recipe by Chef Lee Yeon-bok, featured on Olive Show 2015 and recreated by Sung Si-kyung on ‘What Shall We Eat Today?’, this guide provides detailed, easy-to-follow instructions for making this delightful dish at home. Experience the perfect harmony of a crispy exterior and succulent, plump shrimp filling. Your homemade Menbosha will be a culinary triumph!
Menbosha Ingredients- 4 slices of bread (slightly stale bread works well)
- 7-8 large shrimp (medium-large size recommended)
- 2 egg whites
- 2 tablespoons cornstarch
- Generous amount of cooking oil (for deep-frying)
Chili Sauce Ingredients- 4 tablespoons ketchup
- 1.5 tablespoons sugar
- 1 tablespoon vinegar
- 0.5 tablespoon oyster sauce
- 1 tablespoon minced garlic (adjust quantity for children’s snacks)
- 4 tablespoons ketchup
- 1.5 tablespoons sugar
- 1 tablespoon vinegar
- 0.5 tablespoon oyster sauce
- 1 tablespoon minced garlic (adjust quantity for children’s snacks)
Cooking Instructions
Step 1
Carefully trim the crusts off the bread slices using a knife. Cut each slice into 4 equal pieces, preparing a total of 8 pieces. These will form the top and bottom of your shrimp sandwiches.
Step 2
Prepare the shrimp by removing their heads. You can either leave the tail shells on for presentation or peel them completely. Wash the shrimp thoroughly and pat them completely dry with paper towels. This step is crucial for ensuring the shrimp mixture adheres well to the bread and to prevent oil splattering during frying.
Step 3
Let’s make the shrimp filling! Finely mince the prepared shrimp. In a bowl, combine the minced shrimp with 2 tablespoons of cornstarch and 2 egg whites. Season with a pinch of salt and pepper if desired. Mix well until a cohesive paste forms. If the mixture seems too stiff, you can add about 1 teaspoon of cooking oil to achieve a smoother consistency, but avoid adding too much, as it can make the Menbosha greasy.
Step 4
Spread a generous amount of the shrimp mixture onto one side of a prepared bread piece. Place another bread piece on top, creating a sandwich. Gently press the edges to seal the filling inside.
Step 5
Heat a generous amount of cooking oil in a deep frying pan, enough to submerge the Menbosha halfway. Maintain the oil temperature between 160-170°C (320-338°F). If the oil is too hot, the bread will burn before the shrimp is cooked. Carefully lower the Menbosha into the oil and fry until golden brown and the filling is cooked through. Frying at this controlled temperature is the key to perfect Menbosha.
Step 6
Once golden brown, remove the Menbosha from the oil and place them on a wire rack lined with paper towels to drain any excess oil. This ensures a wonderfully crispy texture.
Step 7
Don’t discard the shrimp heads! Fry them in the same oil used for the Menbosha until they are crispy. These fried shrimp heads make a fantastic appetizer or garnish. Drain them on paper towels and lightly salt for a delicious treat.
Step 8
Now, let’s prepare the dipping sauce. In a small bowl, combine 4 tablespoons of ketchup, 1.5 tablespoons of sugar, 1 tablespoon of vinegar, 0.5 tablespoon of oyster sauce, and 1 tablespoon of minced garlic. Whisk everything together until well combined. If serving to children, consider reducing or omitting the garlic. Feel free to adjust the sugar and vinegar to suit your taste for a perfectly balanced chili sauce.
