Crispy & Tender Air Fryer Shrimp Toast (Menbosha)
Enjoy Menbosha, which can be a bit greasy, easily and without oil using an air fryer!
Experience Menbosha, perfectly crispy on the outside and tender on the inside, cooked in your air fryer! This recipe introduces two delightful shapes for you to try. Do you often use your air fryer for cooking? While I don’t use mine daily, especially for meats and fish due to the cleanup, I find Menbosha to be an exceptional match for air frying. Traditional frying methods can sometimes make Menbosha greasy as the bread absorbs oil. This air fryer method ensures a lighter, crispier result without the excess oil. Achieving the perfect fried texture requires precise temperature control and can be cumbersome. Moreover, eating just a few pieces can feel too rich, often necessitating a dipping sauce like chili sauce. However, this recipe focuses on enhancing the inherent flavors of Menbosha while minimizing greasiness, so the original taste shines through. We’ll present two versions: a charming, bite-sized square perfect for finger food, and a larger version that allows you to savor the bouncy, succulent shrimp filling. Both versions share the same delicious taste, but their visual appeal and serving suggestions differ. Save this recipe and pull it out whenever you need an impressive yet easy appetizer! While Christmas and year-end gatherings might be different this year, this Menbosha is an ideal dish for entertaining guests or for your home parties. It’s simple, delicious, and guarantees a delightful culinary experience, whether you opt for the petite finger foods or the generously filled larger pieces with their satisfyingly plump shrimp texture. Let’s get cooking!
Main Ingredients
- 200g Shrimp, peeled and deveined
- 6 slices Bread
Shrimp Filling Seasoning
- Salt, to taste
- Black pepper, to taste
- 1 tsp Cooking wine (Mirin)
- 1/2 Tbsp Oyster sauce
- 1/2 Egg white
- 1 Tbsp Cornstarch
- 1 Tbsp Butter, melted
Sweet Chili Sauce
- 1 Tbsp Ketchup
- 1 Tbsp Sweet chili sauce
- 1 tsp Sriracha hot sauce
- Salt, to taste
- Black pepper, to taste
- 1 tsp Cooking wine (Mirin)
- 1/2 Tbsp Oyster sauce
- 1/2 Egg white
- 1 Tbsp Cornstarch
- 1 Tbsp Butter, melted
Sweet Chili Sauce
- 1 Tbsp Ketchup
- 1 Tbsp Sweet chili sauce
- 1 tsp Sriracha hot sauce
Cooking Instructions
Step 1
Start with shrimp that have already been peeled and deveined. Rinse them gently under cold water and drain them thoroughly in a colander. Pat them dry by shaking vigorously to remove as much excess water as possible!
Step 2
Use paper towels to meticulously pat the shrimp dry, ensuring no residual moisture remains. This step is crucial for achieving the best texture in the filling.
Step 3
When mincing the shrimp, hold the knife with the blunt side facing your guiding hand. Position the blade so it faces outwards from your hand and use a repeated pounding motion. This technique helps retain a pleasant texture.
Step 4
Avoid mincing the shrimp too finely, as this can diminish the delightful bouncy texture. It’s important to chop the shrimp slightly coarser to preserve that satisfying bite. Aim for a texture that still has some discernible shrimp pieces.
Step 5
We’ll add butter to the shrimp mixture for richness and a smoother consistency. Measure out approximately 1 tablespoon and melt it in the microwave until smooth.
Step 6
Now, let’s prepare the delicious shrimp filling that will bring our Menbosha to life.
Step 7
In a bowl with the minced shrimp, add a pinch of salt and black pepper. Then, incorporate 1 teaspoon of cooking wine, 1/2 tablespoon of oyster sauce, about half of an egg white, 1 tablespoon of cornstarch, and the melted butter. Mix everything together thoroughly.
Step 8
When mixing the ingredients, stir in one direction with consistent force until the mixture becomes sticky and cohesive. This develops the characteristic chewy texture of the shrimp paste.
Step 9
For easier cutting without crumbling, it’s best to freeze the bread slices beforehand. Opt for bread that isn’t too thick; slightly thinner slices work wonderfully for Menbosha.
Step 10
Carefully trim off the crusts from each slice of bread. Then, cut each slice into four equal square pieces. This size is perfect for bite-sized appetizers.
Step 11
Using a spoon, gently place a portion of the prepared shrimp filling onto one of the bread squares. Lightly shape and smooth the filling with your fingers, ensuring it covers the bread nicely.
Step 12
Place another bread square on top of the filling, creating a sandwich. Press down firmly to ensure the filling adheres well to both bread slices and doesn’t leak out during cooking. A good seal is key!
Step 13
Generously brush both the top and bottom surfaces of the Menbosha with oil. While I’m using a pastry brush here, an oil spray bottle works just as well. This oil coating is essential for achieving a crispy exterior.
Step 14
Arrange the Menbosha in your air fryer basket. Cook at 182°C (360°F) for approximately 7 minutes. Once the top side is golden brown, carefully flip them over and cook for an additional 5 minutes. Total cooking time is about 12 minutes.
Step 15
Voila! Perfectly golden and wonderfully crisp Menbosha! The contrast between the crunchy exterior and the tender shrimp filling is delightful. Having the filling and bread ready in advance makes it incredibly easy to whip up these finger foods for unexpected guests. Now, let’s move on to creating the second style of Menbosha!
Step 16
For this version, we’ll trim off only the crusts of the bread slices, keeping the main part of the bread intact.
Step 17
We’ll create a larger, sandwich-like Menbosha by generously spreading the shrimp filling between two slices of bread. Don’t be shy with the filling – more is better for a satisfying bite!
Step 18
Just like the smaller version, generously brush the larger, sandwich-style Menbosha with oil on both sides. This ensures an even, golden crispness all over.
Step 19
To add a touch of visual appeal, lightly sprinkle some dried parsley flakes over the center of the Menbosha. The green flecks make them look even more appetizing.
Step 20
Place these larger Menbosha in the air fryer and cook at 182°C (360°F) for a total of about 15 minutes. Since they are larger, they require a slightly longer cooking time than the smaller ones to ensure the filling is cooked through.
Step 21
While the Menbosha are cooking, let’s quickly whip up a simple sweet and spicy chili dipping sauce. In a small bowl, combine 1 tablespoon of ketchup, 1 tablespoon of sweet chili sauce, and 1 teaspoon of sriracha hot sauce. Stir well until combined.
Step 22
Personally, I find the larger, sandwich-style Menbosha to be visually more appealing and incredibly satisfying to eat, as you can truly appreciate the texture and rich flavor with each bite. However, tastes vary, so feel free to experiment with both shapes! Using the air fryer to make both types is a fantastic way to enjoy this delicious dish.
