Main ingredients 🥩
bread slicesshrimpbutteregg whitestarch powderchicken stockmirinsugarlemon juicedoubanjianghot saucechili oilminced garlic
Lee Yeon-bok's Classic Menbosha
A classic menbosha from a master of Chinese cuisine, with a crispy exterior and chewy interior, served with a tangy and spicy special garlic sauce.
🙋 Recommended for
- ⭐ Those who want to perfectly recreate the popular menbosha from famous Chinese restaurants at home.
- ⭐ Those who need a sophisticated and special fried dish for home parties or as an appetizer.
Ingredients needed 🛒3 servings
- 6-8 slices of bread
- appropriate amount of peeled shrimp
- 2 pats of butter (individual serving size)
- 1 egg white
- 1 heaping tbsp starch powder
- 0.5 tbsp liquid chicken stock
- 2 tbsp mirin
- plenty of cooking oil
- [Sauce] 5 tbsp water, 2 tbsp sugar, 2 tbsp lemon juice, 0.5 tbsp doubanjiang, a little hot sauce, 1 tbsp chili oil, 1 heaping tbsp minced garlic
Recipe 🍳
- Trim the brown edges off the bread and cut each slice into 4 equal squares.
- Crush the shrimp with the back of a Chinese cleaver or a knife, then roughly chop them so that you can still feel the texture when bitten.
- Add melted butter (microwaved), 1 egg white, 1 tbsp starch, 0.5 tbsp chicken stock, and 2 tbsp mirin to the chopped shrimp. Knead until the mixture becomes sticky.
- Lightly oil a spoon or your hands, shape the shrimp mixture into round balls, and place them between two bread squares to make sandwiches.
- Place the menbosha in oil at a low temperature. Gradually raise the temperature and cook gently until the inside is done. Remove.
- Raise the oil temperature and quickly fry again until golden and crispy. Drain the oil.
- Mix all the sauce ingredients (water, sugar, lemon juice, doubanjiang, hot sauce, chili oil, minced garlic) thoroughly to make the special sauce and serve alongside.
- Trim the bread edges and cut into quarters. Crush the shrimp with the back of a knife and chop coarsely.
- Add melted butter, egg white, starch, chicken stock, and mirin to the chopped shrimp. Knead until sticky.
- Fill the shrimp mixture between bread slices. Fry at a low temperature first, then fry again until golden. Serve with the sauce.
Cooking tips 💡
- Instead of using a blender, crush the shrimp with the back of a knife and chop them to maintain the chewy texture characteristic of Chinese restaurants.
- If the oil is too hot from the start, the bread will burn before the shrimp is cooked. Therefore, be sure to start with lukewarm or low-temperature oil.
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