Yeo Kyung-rae's Crispy-Outside, Juicy-Inside Menboshah

Name: Yeo Kyung-rae's Crispy-Outside, Juicy-Inside Menboshah
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: bread 4 slices; shrimp 200g; egg white 1 tablespoon; salt a pinch; ginger juice a pinch; black pepper a pinch; scallion oil 1 tablespoon; vegetable oil generously

A traditional Chinese-style menboshah by Chef Yeo Kyung-rae, featuring a crispy exterior and a juicy shrimp filling.

🙋 Recommended for

⭐ Those who want to successfully make restaurant-quality crispy-outer, juicy-inner fried dishes at home
⭐ Those looking to maximize the chewy texture and rich flavor of shrimp in a snack

30 min Difficulty Normal Meat & mains

Main ingredients 🥩

breadshrimpegg whiteginger juiceblack pepperscallion oil

Tags 🏷️

Chinese frying crispy outside, juicy inside

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

bread 4 slices
shrimp 200g
egg white 1 tablespoon
salt a pinch
ginger juice a pinch
black pepper a pinch
scallion oil 1 tablespoon
vegetable oil generously

Recipe 🍳

Trim the edges of the bread and cut it into four equal squares.
Mince the shrimp using the side of a knife, then finely chop further.
Mix the minced shrimp with salt, ginger juice, black pepper, egg white, and scallion oil, and knead until the mixture becomes sticky and cohesive.
Place a rounded mound of the shrimp mixture onto one piece of sliced bread, cover with another slice, and gently press to shape.
Fry the menboshah in lukewarm, undisturbed oil over low heat for about 6 minutes, turning occasionally until golden brown.
Just before finishing, increase the heat to high to draw out the oil absorbed by the bread, then remove and drain.

Trim bread edges and cut into four squares.
Mince shrimp and mix with seasoning, egg white, and scallion oil, then knead well.
Assemble sandwiches by placing shrimp mixture between two bread slices.
Fry slowly over low heat, then finish with high heat for a crisp, golden result.

Cooking tips 💡

Never start frying in hot oil—this will burn the bread while leaving the inside undercooked. Always begin with low heat.
Knead the shrimp mixture thoroughly for an extended time to ensure a chewy, bouncy texture when fried.

Shop ingredients on Coupang(Ad)

bread shrimp egg white ginger juice black pepper scallion oil

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