Main ingredients 🥩
ShrimpCheongyang chili pepperRed chili pepperStarch powderSeasoned saltBlack pepperZucchiniFlourEgg
Ttukdak Hyung's Zucchini Menbosha
A unique side dish where thick zucchini slices are stuffed with minced shrimp batter and pan-fried until golden, instead of using bread.
🙋 Recommended for
- ⭐ Those who want to make a nutritious and special side dish for children
- ⭐ Those who find the greasy taste of bread menbosha heavy and want a lighter alternative
- ⭐ Those who want a savory side dish that works both as an adult appetizer and a rice companion
Ingredients needed 🛒2 servings
- Frozen shrimp, as needed
- Zucchini, 1
- Cheongyang chili pepper, 1
- Red chili pepper, 1
- Starch powder, as needed
- Flour, as needed
- Egg, 1-2
- Seasoned salt, a pinch
- Black pepper, a pinch
- Cooking oil, generously
Recipe 🍳
- Thaw the frozen shrimp, remove excess water, mash with the back of a knife, then finely mince.
- Mix the minced shrimp with finely chopped Cheongyang chili pepper, red chili pepper, starch powder, seasoned salt, and black pepper. Knead to form a shrimp batter.
- Slice the zucchini into thick rounds (not too thin). Either make a slit in the center or prepare two slices to sandwich the shrimp batter.
- Firmly stuff the shrimp batter between the zucchini slices, making sure it's thick and packed.
- Lightly coat the stuffed zucchini with flour seasoned with salt and pepper.
- Dip the floured zucchini into beaten egg, coating evenly.
- Heat a generous amount of oil in a pan over medium-low heat. Pan-fry the zucchini until both sides are golden brown, like shallow frying, until cooked through.
- Mix minced shrimp with chopped chili peppers, starch powder, salt, and pepper to make a batter.
- Stuff the shrimp batter between thick zucchini slices.
- Coat with flour and egg, then pan-fry in plenty of oil over medium-low heat until golden on both sides.
Cooking tips 💡
- If the zucchini is sliced too thin, it becomes mushy and loses texture, so slice it thick.
- After stuffing the shrimp batter, thoroughly coat with flour to prevent the batter from separating during cooking.
- To ensure the inside is fully cooked, fry slowly over medium-low heat rather than high heat.
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