Menbosha - Korean Fried Shrimp Toast

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Here is Menbosha – Korean fried shrimp toast that has crispy texture and soft shrimp filling with the fragrance of sesame seeds. It’s a viral street food that you can make yourself at home!

Several pieces of Menbosha - Korean fried shrimp toast in a wooden basket with menbosha sauce next to it.

Menbosha (Korean shrimp toast) is a crispy East-West fusion snack that has gone from street food favorite to home-kitchen star. Originally inspired by the Chinese dish 麵包蝦 (mian bao xia, or “bread shrimp”), this Korean version takes it up a notch with golden, deep-fried bread hugging juicy shrimp paste.

Every bite is pure contrast, a crunchy toast shell with springy, flavorful shrimp inside (imagine Chinese shrimp balls cleverly sandwiched between toast!).

The best part? Menbosha is surprisingly easy to make. Even beginner cooks can master it, and kids love the addictive crunch. Bonus tip: the same shrimp paste doubles as a base for making Shrimp Balls – two dishes from one recipe!

If you’re looking for a weeknight snack or appetizer with savory shrimp fillings, this Korean shrimp toast sits right alongside classics like Chinese potstickers, shumai, or fried wontons.

Why You Will Love This Recipe

Crunchy outside, juicy inside – Menbosha is all about contrast: golden crispy bread wrapped around springy, flavorful shrimp paste. One bite and you’ll be hooked.
Easy to make at home – Don’t be fooled by its fancy look! This shrimp toast recipe uses simple ingredients and straightforward steps, perfect even for beginners.
Kid-friendly crowd-pleaser – The addictive crunch and mild shrimp flavor make it a snack kids and adults will both fight over. Warning: they disappear fast!
Double-duty shrimp paste – The same filling doubles as Shrimp Balls, so you get two recipes in one. Make extra and freeze for quick snacks later.
Better than takeout – Why settle for soggy delivery when you can fry these fresh and crispy right at home? Menbosha tastes best hot out of the pan.
Perfect party appetizer – Bite-sized, crunchy, and shareable. These shrimp toasts are guaranteed to impress at gatherings, potlucks, or family dinners.

Recipe Ingredients

Menbosha (Korean fried shrimp toast) ingredients with labels.

Ingredient Notes

Shrimp – Use fresh shrimp if possible for the best flavor. Peel and devein them, then slice coarsely before blending. This keeps the texture springy and juicy, which is exactly what makes menbosha (Korean shrimp toast) so addictive.

Tapioca flour – This gluten-free flour acts like a natural binder, helping the shrimp paste stick together. It also gives the filling that signature chewy, bouncy texture. If you don’t have tapioca, you can swap with cornstarch but the texture won’t be as springy.

Egg white – Acts as the “glue” to bind the shrimp paste to the bread. It ensures the shrimp filling stays intact while frying.

Garlic powder – Adds subtle garlicky flavor to the shrimp batter. If you prefer, replace it with finely minced fresh garlic for a stronger kick.

Substitutions

Chicken – If you’re not a shrimp fan, you can swap with chicken. Use boneless chicken thigh fillet rather than breast—thigh has more fat, which keeps the filling juicy instead of dry.

Beef – Ground beef or finely minced beef works too, though the flavor will be richer and slightly heavier than the classic shrimp version. Balance it with garlic or scallions for freshness.

Mixed proteins – Some people like to mix shrimp with chicken or pork to create a lighter yet still springy texture. This is especially useful if you’re short on shrimp.

Bread options – Traditionally, menbosha uses plain white sandwich bread, but you can switch things up with milk bread for a softer bite or even whole wheat for a nuttier flavor. Just avoid bread with large holes (like sourdough) since the filling will seep through.

Seasoning twists – Add a drizzle of sesame oil, chopped scallions, or a pinch of white pepper to the shrimp paste for extra depth. Want it spicy? A touch of chili flakes or sriracha mixed in works wonders.

Serving styles – Cut them into bite-sized squares for appetizers, or keep them larger for a fun dinner option with a dipping sauce on the side.

How to Make Menbosha

Step by step photos of mixing the shrimp fillings for menbosha.

STEP 1. Prepare the shrimp filling. Wash the shrimp, peel, and devein. Place them in a food processor (Image 1). Add the egg white, salt, pepper, garlic powder, sugar, sesame oil, mushroom powder, oyster sauce, and optional leeks (Images 2–4).

Step by step photos of the shrimp filling and cutting the toast.

STEP 2. Blend and prep the bread. Add tapioca flour (Image 5) and process until smooth. Transfer the shrimp filling to a bowl (Image 6), then chill it in the refrigerator. Meanwhile, remove the crust from the bread (Image 7) and cut each slice into 4 squares (Image 8). Set aside.

Step by step photos of filling the toast with the shrimp batter and sealing it with egg white and sesame seeds.

STEP 3. Assemble the menbosha. Take the chilled shrimp paste out of the fridge. Brush one side of a bread square with egg white, then spoon 1–2 teaspoons of shrimp filling on top (Image 9). Brush another bread square with egg white and place it on top, sandwiching the filling. Brush the sides with more egg white (Image 10), then roll the edges in sesame seeds (Image 11). This seals the shrimp inside. Arrange the prepared shrimp toasts on a tray, ready for frying.

Step by step photos of deep-frying the toasts and making the menbosha sauce.

STEP 4. Fry to golden perfection. Heat oil in a deep wok or fryer (Image 12). Test the oil by dipping in a bamboo skewer. If bubbles form, it’s ready. Fry the shrimp toasts (Image 13) until the bottom turns light golden, then flip and fry the other side until crisp and golden brown (Image 14). Remove and drain on a cooling rack or paper towel.

Pro Tips

Flip only once – When frying the shrimp toast, resist the urge to flip too often. Turning it just once helps prevent oil from seeping into the bread and keeps your menbosha light and crispy.
Drain properly – Always transfer freshly fried toast onto a cooling rack (instead of just paper towels). This keeps them from getting soggy and helps the oil drip away completely.
Use coconut oil for frying – Coconut frying oil gives the best results. It makes fried food come out crispier, drier, and less greasy compared to regular vegetable oil.
Garlic swap – No garlic powder? No problem. Substitute with finely minced fresh garlic for a stronger, more aromatic flavor.
Chill before cutting – If you want neat, even slices, place the assembled shrimp toasts in the fridge for 10–15 minutes before cutting. The bread firms up, making it easier to handle.

How to Serve

Serve these golden crisps fresh from the fryer with menbosha sweet and sour sauce or mayo chili sauce.

Balance the richness of this fried shrimp toast with Pickled Cucumber. Make a feast and pair it with other deep-fried favorites like Japanese Karaage, Fried Shrimp Balls or Asian Meatballs.

Finish the palate with desserts like Mango Ice Cream or Mango Sticky Rice, drinks like Korean Strawberry Milk or Assam Milk Tea.