Menbosha Recipe

Make crispy and delicious Menbosha at home with our easy recipe. Perfect for a Chinese-style snack or appetizer.


Menbosha is a popular Chinese street food that originated in the coastal city of Qingdao, in Shandong Province. The name “Menbosha” translates to “breaded shrimp” in English, and the dish consists of small, bite-sized shrimp that are coated in a crispy breaded coating.

To make Menbosha, small shrimp are first cleaned and then lightly seasoned with salt and white pepper. They are then coated in a mixture of flour, cornstarch, baking powder, and water, which creates a light and crispy breading. The shrimp are then deep-fried until they are golden brown and crispy.

Menbosha is typically served as a snack food or appetizer, often in small paper cones or bowls. It is sometimes served with a dipping sauce made from mayonnaise, condensed milk, and lemon juice, which adds a sweet and tangy flavor to the dish.

Menbosha has become a popular street food in many parts of China, and it is also available in some Chinese restaurants outside of China. The dish is loved for its crispy texture, savory shrimp flavor, and unique combination of flavors and textures.


Looking for a delicious and crispy Chinese snack? Check out this easy-to-follow Menbosha recipe! Made with small raw shrimp, a flavorful batter, and served with a sweet and tangy dipping sauce, these bite-sized treats are perfect for any occasion. Follow our tips and serve them hot for the ultimate snacking experience.


  • 500g small raw shrimp, peeled and deveined
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/2 cup water
  • Oil for deep frying
  • For the dipping sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp condensed milk
  • 1 tbsp lemon juice

Method Instructions

  1. In a large bowl, season the shrimp with salt and white pepper. Mix well and set aside.
  2. In a separate bowl, whisk together the flour, cornstarch, and baking powder. Gradually add the water and whisk until a smooth batter forms.
  3. Heat the oil in a deep fryer or a heavy-bottomed pot until it reaches 375°F (190°C).
  4. Dip the shrimp in the batter, making sure they are evenly coated. Use a slotted spoon to transfer the shrimp to the hot oil, frying them in batches until golden brown and crispy, about 2-3 minutes.
  5. Remove the shrimp from the oil using a slotted spoon and drain on paper towels.
  6. To make the dipping sauce, whisk together the mayonnaise, condensed milk, and lemon juice in a small bowl.
  7. Serve the Menbosha hot, with the dipping sauce on the side.

Note: You can adjust the amount of seasoning and dipping sauce according to your preference. You can also add some chili flakes or hot sauce to the dipping sauce to add some heat.

Recipe Video


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Recipe Tags: Menbosha, Menbosha Recipe, Recipe


Menbosha is typically served as a snack or appetizer, often in small paper cones or bowls. Here are some suggestions for serving Menbosha:

  1. Serve with dipping sauce: Menbosha is often served with a sweet and tangy dipping sauce made from mayonnaise, condensed milk, and lemon juice. The dipping sauce is typically served on the side for guests to dip the shrimp in.
  2. Add a sprinkle of seasoning: You can also add some additional seasoning to the Menbosha before serving, such as a sprinkle of salt, white pepper, or chili flakes.
  3. Serve with lemon wedges: Lemon wedges are sometimes served alongside Menbosha to add a fresh and tangy flavor to the dish.
  4. Garnish with fresh herbs: You can also garnish the Menbosha with fresh herbs, such as chopped cilantro or parsley, for added flavor and presentation.
  5. Serve in a creative way: Menbosha can be served in many creative ways, such as in a small Chinese takeout box or a paper cone. You can also use toothpicks or skewers to make them easier to eat.

Regardless of how you serve Menbosha, it is best enjoyed hot and crispy.


  • Use small shrimp: Menbosha is traditionally made with small shrimp, which are bite-sized and easy to eat. Using larger shrimp may result in uneven cooking and a less crispy texture.
  • Devein the shrimp: Be sure to devein the shrimp before using them in the recipe, as the dark vein running along the back can be unappetizing.
  • Season the shrimp well: Adding salt and white pepper to the shrimp before battering and frying them will enhance their flavor and make them more tasty.
  • Make a smooth batter: Whisk the batter ingredients together until they are completely smooth, with no lumps. This will ensure that the batter adheres well to the shrimp and creates a crispy coating.
  • Heat the oil properly: Heat the oil to the correct temperature (375°F/190°C) before frying the shrimp. If the oil is too cold, the shrimp will absorb too much oil and become soggy, while if the oil is too hot, the shrimp will cook too quickly on the outside and remain raw on the inside.
  • Fry in small batches: Frying the shrimp in small batches will ensure that they cook evenly and stay crispy.
  • Drain well: Once the shrimp are cooked, use a slotted spoon to transfer them to a plate lined with paper towels. This will remove any excess oil and help them stay crispy.
  • Serve immediately: Menbosha is best served hot and fresh, so be sure to serve it immediately after frying.

Ingredient Substitutes

  • Small raw shrimp: If small raw shrimp are not available, you can use larger shrimp and cut them into bite-sized pieces. Alternatively, you can use other small seafood such as squid or scallops.
  • Cornstarch: You can use potato starch or tapioca starch as a substitute for cornstarch.
  • Flour: You can use rice flour, chickpea flour, or even all-purpose flour as a substitute for flour.
  • Baking powder: You can use baking soda and cream of tartar as a substitute for baking powder.
  • Salt: You can use soy sauce or fish sauce as a substitute for salt.
  • White pepper: You can use black pepper or cayenne pepper as a substitute for white pepper.
  • Egg: You can use a flax egg or aquafaba as a vegan substitute for egg.
  • Water: You can use beer or club soda for a lighter, crispier batter.
  • Oil (for frying): You can use any high-heat oil such as canola oil, peanut oil, or vegetable oil.


In conclusion, Menbosha is a classic Chinese snack that is both crispy and delicious. With our easy-to-follow recipe and tips, you can now make this tasty treat at home and impress your friends and family.

Whether you’re serving it as an appetizer or snacking on it, Menbosha is sure to be a crowd-pleaser. So, give our recipe a try and enjoy the crispy goodness of this beloved dish!

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