Lee Yeon-bok BTS Menboshah

• about 25 cleaned shrimp
• 6–8 slices bread
• 2 tablespoons potato starch
• 1/2 egg white
• 1 tablespoon lard (pork fat)
• 1/3 tablespoon salt
• generous amount of frying oil
• 2 tablespoons minced garlic
• 2 tablespoons ketchup
• 1.5 tablespoons vinegar
• 1/2 teaspoon oyster sauce
• to taste sugar
• a pinch of black pepper

Recipe 🍳

Cooking tips 💡

• Adding lard (pork fat) to the shrimp mixture prevents it from drying out and gives a rich, buttery, juicy texture when fried.
• If the oil is too hot, the bread will burn before the shrimp are fully cooked. Always start at a low temperature and cook slowly to ensure even doneness inside.
• When pressing the bread together, avoid applying too much pressure—this can cause the shrimp filling to squeeze out or the bread to flatten. Gently press to secure the layers.

Recommended for 🙋

• ⭐Those who want to successfully recreate the authentic menboshah they enjoy at Chinese restaurants—crispy on the outside, moist and tender on the inside—at home.
• ⭐People who want to impress family or friends on special occasions with a trendy and impressive dish.