Shrimp toast, also known as menbosha (멘보샤), is a crispy, savory treat that blends Chinese culinary technique with a uniquely Korean twist. Originally inspired by Cantonese shrimp toast—a dim sum classic made with minced shrimp spread on bread and deep-fried—menbosha rose to popularity in South Korea during the 1980s, particularly in upscale Chinese-Korean fusion restaurants. Unlike its Chinese counterpart, Korean menbosha typically features a thicker shrimp filling sandwiched between two slices of soft white bread, creating a crunchy, golden cube that’s both elegant and indulgent.
Today, shrimp toast is making a comeback thanks to celebrity chefs and viral food trends. Its irresistible combination of crispy exterior and juicy shrimp interior has made it a favorite in both street food scenes and home kitchens. Whether served with sweet chili sauce or a zesty vinegar dip, menbosha represents the perfect blend of East Asian flavors and comfort food appeal. If you’re searching for a way to elevate your appetizer game or explore Korean-Chinese cuisine, shrimp toast is a must-try dish with rich cultural roots and modern appeal.
🔥 Tips for the Best Menbosha
- Keep shrimp mixture cold: Chilling it briefly helps it bind better and makes it easier to work with
- Don’t overcrowd the pan: Fry in batches to maintain oil temperature
- Use soft, white sandwich bread for best texture contrast
Shrimp Toast (Menbosha)
4
servings15
minutes10
minutesIngredients
- For the Shrimp Toast:
400 g 400 shrimp, peeled, deveined, and finely minced
6 slices 6 white bread, crusts removed
2 Tbsp 2 potato starch
1 1 egg white
1/2 tsp 1/2 chicken bouillon powder
20 g 20 lard (or butter if preferred)
1 Tbsp 1 sesame oil
1 Tbsp 1 scallions, finely chopped
1 tsp 1 preserved lemon (or sub lemon zest)
Black pepper, to taste
Frying oil, for deep frying
For the Dipping Sauce:
1 Tbsp 1 oyster sauce
1 Tbsp 1 ketchup
1 Tbsp 1 rice vinegar
1/2 tbps 1/2 garlic, minced
1/2 tbsp 1/2 sugar
1/2 tsp 1/2 yuzu kosho
Directions
- Prepare the Bread
- Cut off the crusts from all slices of white bread, then slice each piece into 4 equal squares. This will make the perfect sandwich-sized bites for frying.
- Make the Shrimp Filling
- Finely mince the shrimp or pulse in a food processor.
- Transfer to a bowl and mix with potato starch, egg white, chicken bouillon powder, lard, sesame oil, chopped scallions, preserved lemon or lemon zest, black pepper
- Stir until the mixture forms a sticky, paste-like consistency.
- Test for Seasoning
- Before assembling, pan-fry a small spoonful of the mixture to check for seasoning. Adjust salt, pepper, or lemon zest if needed.
- Assemble the Sandwiches
- Spoon a generous amount of shrimp mixture onto half of the bread squares, then top with another piece of bread to form a small sandwich. Press gently to seal.
- Fry the Toast
- Heat frying oil to 175°C (350°F). Fry each shrimp toast sandwich until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels.
- Make the Dipping Sauce
- In a small bowl, whisk together, oyster sauce, ketchup, rice vinegar, minced garlic, sugar, and yuzu kosho.
- This sauce brings sweet, tangy, spicy, and umami-rich notes—perfect for cutting through the richness of the shrimp toast.
🌟 Why You’ll Love This Shrimp Toast Recipe
- Ultra-crispy exterior, juicy and tender shrimp filling
- Packed with aromatic flavor from sesame oil, scallions, and lemon
- Features a bold, tangy-sweet dipping sauce with yuzu kosho
- Perfect appetizer for entertaining or impressing guests
- Freezer-friendly – great for prepping ahead
✅ Final Thoughts
This Shrimp Toast (Menbosha) is everything an appetizer should be—crispy, flavorful, and bite-sized perfection. Whether you’re serving it as a fancy starter or a fun weekend snack, the combo of juicy shrimp, crunchy bread, and punchy dipping sauce will make it an instant favorite.
