Sung Si-kyung's Menbosha
Crispy-on-the-outside, moist-on-the-inside menbosha made by generously stuffing minced shrimp between slices of bread and frying at a low temperature with animal fats
Ingredients needed 2 servings
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.
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