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Mentaiko Amaebi Menbosha Toast

Menbosha (fried shrimp toast) are extremely popular in Korea. Here’s how you can elevate it with premium ingredients while giving a Japanese twist with everyone’s favourite mentaiko (pollock/cod roe). Perfect as an appetiser or afternoon snack. This recipe yields 12 bites.

Mentaiko toast


Menbosha Amaebi Toast

6 slices white bread
400–500g Amaebi sweet prawns
2 tbsp cornstarch
1 portion egg white
1 tbsp melted butter
1 tbsp good quality olive oil
Generous amount of Japanese furikake
Salt and pepper to taste
Vegetable oil (enough for shallow frying in your pan of choice)

  1. Cut each slice of bread into 4 quarters, and set it aside.
  2. Deshell and devein the Amaebi prawns. 
  3. Chop the prawns finely to achieve a paste-like texture. Having chunks of prawn meat in this paste is preferable for a better mouthfeel and texture.
  4. In a large mixing bowl, throw in the chopped Amaebi, corn starch, egg white, olive oil and melted butter. Mix well. Tip: It is easier to put on a kitchen glove and hand mix instead of using a spoon. 
  5. Using a teaspoon, spoon some of the Amaebi mix and shape into balls to be placed on the 12 squares. Once done, place the other 12 slices over and press down gently to form 12 little sandwiches. They don’t have to be perfect; be as generous as you would like but ensure that they don’t overflow. 
  6. Pre-heat the cooking oil to 160°C. Fry both sides till golden brown and set aside to let the oil drip. 

 

Mentaiko Sauce

Mentaiko
Japanese mayonnaise
Chives 

Mentaiko paste and Japanese mayonnaise should be in a 1:1 ratio. 

  1. Mix both the mentaiko paste and Japanese mayonnaise into a bowl. 
  2. Pour the well-mixed sauce into a plastic ziplock bag.

 

Assembly

  1. Plate the Menbosha Amaebi Toast. Snip off the corner of the bag and pipe over the cooked toast.
  2. Top off with finely chopped chives, and serve.

 

Amaebi prawns and mentaiko are available at Soshinsen.

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