Sung Si-kyung's Menbosha

• 6 slices of bread
• shrimp (whiteleg shrimp), generous amount
• 1 1/2 tablespoons fresh garlic
• ketchup, as needed
• 1 tablespoon vinegar
• oyster sauce, a little
• starch syrup, a little
• salt, a little
• pepper, a little
• 1 tablespoon ginger juice
• cooking oil, as needed
• starch, a little
• 1 egg white
• beef fat and pork fat, as needed

Recipe 🍳

Cooking tips 💡

• Instead of store-bought minced garlic, mince fresh garlic yourself for the sauce—the aroma is much better.
• Obtain beef fat and pork fat from a butcher and mix with cooking oil for frying to achieve the deep flavor characteristic of Chinese restaurants.
• If fried at a high temperature, the bread will burn before the inside cooks, so always start at a low temperature (about 70–100°C) and fry over low heat.
• Adding too much starch will make the shrimp lose its springiness and become tough like fish cake, so use only a moderate amount.

Recommended for 🙋

• ⭐Those who want to enjoy authentic menbosha with a crispy exterior and springy interior at home.
• ⭐Those looking for a savory, premium snack to pair with beer or a highball.
• ⭐Those who want to prepare a special dish that will impress guests.