Menbosha (Fried Shrimp Toast) inspired by Lee Yeon Bok Chef
A Korean-Chinese style shrimp toast that is deep fried for a crispy outside and soft chewy inside. Makes for a nice party food appetizers or a hefty snack.
Course: Appetizer, Main Course, Snack
Cuisine: Chinese, Fusion, Korean
Author: Jennifer | Chopsticks and Flour
400gshrimpabout 30 large shrimp
2Tbspstarchcorn starch or potato starch
Salt and black pepper
½tspchicken stock powderoptional
Oil for frying
1TbspvinegarI used rice vinegar
Cut the edges of the bread, as close to the ends as possible. Cut the bread in half vertically, and horizontally; into 4 pieces per bread slice. Set aside.
Peel and devein the shrimp. Cut the tail off.
Finely chop the shrimp.Chef Lee smashes the shrimp using the flat side of a large chopping knife. I found this too hard and chopped it continuously.
In a large mixing bowl, add the chopped shrimp, 2 T starch, egg white, salt, pepper, 1 T oil, 1 T melted butter, and optional ½ t chicken stock powder if using. Mix well. It’s easiest to wear a kitchen glove, and mix with your hands.
Make a round shape with your hand or using a round Tbsp measuring spoon. Place it onto one side of the sliced bread. Repeat for half of the slices. Place the other half of the slices on top. Lightly press down (not too much to make the filling come out of the sides).
Preheat oil to 320 F degrees. Fry until both sides are lightly golden brown. Set aside on a sieve to let the oil drip. Repeat until all the toasts are fried.
Double fry. Heat oil to 350 F degrees. Fry each side of the toast for about 10 seconds each. Set aside.
Make the sauce
Place all the ingredients together and mix well.
Enjoy warm! Dip the toast into the sauce.
Menbosha (Fried Shrimp Toast) inspired by Lee Yeon Bok Chef https://www.chopsticksandflour.com/menbosha-fried-shrimp-toast/