Menbosha (멘보샤) | Shrimp Toast | Mian Bao Xia | 韩国料理

#Menbosha #ShrimpToast #멘보샤 #MianBaoXia #韩国料 #ordinarykitchen Menbosha (멘보샤) or Shrimp Toast is a deep fried sandwich with shrimp in the middle. The version I will be making is a Korean-Chinese version that has been very popular in Korea! Also eating it alone will be a bit boring so I made 2 sauces that pairs with it so well. A ketchup garlic sauce for a sweet and tangy taste to break through the greasiness and a scallion yogurt sauce that is just so refreshing. Ingredients: 4 white bread 250-300 grams shrimp (peeled & deveined) salt & black pepper 2-3 tbs potato starch 1 tbs room temp butter 1/2 tsp chicken boullion powder 1 egg white lemon cooking oil for frying Ketchup Garlic Sauce Ingredients: 3 tbs ketchup, 1 tsp white vinegar, 1/2 tsp oyster sauce, 1 tbs minced garlic, 1/2 tsp sugar Scallion Yogurt Sauce Ingredients: 1/4 cup milk yogurt, touch of olive oil, 1 tsp chopped mint, 1 tsp cilantro, 1 chopped scallion, 1/4 tsp white vinegar, squeeze of lemon, pinch of salt Menbosha Recipe: 1. Cut off crust of bread and cut into 4 squares 2. Chop peeled & deveined shrimp until paste like then add into a bowl 3. Mix shrimp with salt & black pepper, potato starch, room temp butter, chicken boullion powder, egg white, and a squeeze of lemon 4. Grab a small ball sized amount of the mixture and place it on top of the bread, then place another bread on top 5. Heat up frying oil to 130°C (266°F) then add in the shrimp toast. Keep the temperature around 130°C (266°F) to 170°C (338°F) Cook until golden brown then let it cool down Tips: Freeze bread for at-least 15 minutes to make cutting crust off easier Do not double fry, menbosha will get soggy inside I had to use 3 tbs starch because my egg white was from a jumbo sized egg. If mixture is too wet, add starch accordingly. My Gear: Camera Lens: Fujifilm X-T30 Lens: XF18-55mm Mic: Rode VideoMicPro Tripod: My stuff: Instagram: Email: OrdinaryKitchenYT@ Subreddit: /r/OrdinaryKitchen New Videos Every Wednesday at 2:00PM Eastern Time!