One of my greatest joys is traveling the world and collecting flavors like postcards. A few years ago, I was wandering through Hong Kong when I discovered shrimp toast for the first time. That bite — golden, shattering bread with deeply savory shrimp paste — stayed with me long after the trip. Later in Korea, I realized Chef Lee Yeon-bok had popularized a version called Menbosha, making it an iconic reference that many people know today.
But for me, shrimp toast had to evolve. I wanted to bring it back into my own kitchen — revised, reversed, and twisted into my Bommgachi version. My take uses sourdough bread, because I love how it turns ultra-crispy while staying slightly moist inside. The tang of sourdough makes the umami shrimp even richer, and it creates that dreamy contrast: crisp edges, tender center.
This is my shrimp toast — born from travel, inspired by chefs, and anchored in my kitchen calm.
I use local sourdough from Dear Grain, one of my favorite Toronto bakeries. The crust crisps beautifully, the inside stays moist, and the natural tang deepens the umami flavor. It proves that the bread is just as important as the shrimp.
This Did It!
Q: I don’t eat shrimp. What else works?
A: White fish, minced chicken, or tofu with scallions. Think of bread as your canvas!
Q: Why did mine turn out soggy instead of crispy?
A: Oil wasn’t hot enough or paste was too thick. Keep oil at 170°C / 340°F and spread thin.
Q: Can I use sourdough instead of sandwich bread?
A: Yes — I recommend it! My favorite is sourdough from Dear Grain.
Q: What dips go best with shrimp toast?
A: Sweet chili sauce, soy–vinegar with chili, or even ketchup for kids.
NUTRITION FACTS ( Per 1/2 piece )
RELATED RECIPES | Quick and Easy Meals |🔗
Made this recipe? Tag @bommgachi with #BommgachiKitchen!
Share your creations, comment below, and subscribe to my newsletter for more quick and easy recipes.
Shrimp toast is a simple snack with a global soul. From Hong Kong cafés to Chef Lee Yeon-bok’s Menbosha, and finally to my own Dear Grain sourdough kitchen, it carries memory and comfort in each bite. Food like this reminds me that travel and home can live together on one plate.
My kitchen, my calm.
Shrimp toast is a simple snack with a global soul. From Hong Kong cafés to Chef Lee Yeon-bok’s Menbosha, and finally to my own Dear Grain sourdough kitchen, it carries memory and comfort in each bite. Food like this reminds me that travel and home can live together on one plate.
Mince the shrimp finely, then add the egg white, garlic, ginger, soy sauce, parsley, salt, and pepper. Mix everything together until the paste is smooth and well combined.
Trim the bread crusts. Spread a thin 3–4 mm layer of the shrimp paste onto the bread. Then flip the bread paste-side down onto a plate of sesame seeds, gently pressing so the seeds stick evenly.
Heat oil to 170°C / 340°F. Fry paste-side down first for 2–3 min, flip for 1 min more. Drain.
Cut into small pieces. Serve hot with chili sauce or a simple soy dipping sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
