Chili Crab Mantou French Toast with Coconut Ice Cream

Name: Chili Crab Mantou French Toast with Coconut Ice Cream
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces Frozen Mantou; 1/2 cup Chili Crab Sauce; 3 large Eggs; 1/4 cup Full Cream Milk; 1/4 teaspoon Salt; 2 tablespoons Unsalted Butter; 4 scoops Coconut Ice Cream; 2 tablespoons Gula Melaka Syrup; 1 stalk Spring Onion

A playful take on French toast, this dessert infuses the familiar comfort of mantou with the iconic flavors of Singapore's chili crab. Sweet and savory collide in a symphony of textures and tastes, topped with cooling coconut ice cream and a drizzle of gula melaka.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750

Level

Easy

Yields

4 servings

Cost

S$2.66

Season:

🌸 Spring•tropical

Meal Type:

Breakfast•Dessert

Cuisine:

French•Thai

Main Ingredient:

Seafood

Mood:

Comfort Food•Spicy

Ingredients

Servings

6piecesFrozen Mantou(Thawed and sliced into 1-inch thick rounds)

S$3.50

0.5cupChili Crab Sauce(Store-bought or homemade (reduced to a thicker consistency))

S$2.50

3largeEggs

S$1.00

0.3cupFull Cream Milk

S$0.10

0.3teaspoonSalt

2tablespoonsUnsalted Butter

S$0.25

4scoopsCoconut Ice Cream

S$2.00

2tablespoonsGula Melaka Syrup(Store-bought or homemade)

S$1.00

1stalkSpring Onion(Finely chopped, for garnish)

S$0.30

Total Cost

S$10.65

S$2.66 per serving

The Method

1
In a large bowl, whisk together the eggs, milk, salt, and chili crab sauce until well combined. The mixture should be a vibrant orange-red, with a fragrant aroma of chili and seafood.
2
Soak the mantou slices in the chili crab custard mixture for about 5-7 minutes, ensuring they are fully saturated but not falling apart. Turn them over halfway through to soak both sides. The mantou will absorb the flavors and become delightfully soft.
3
Heat the butter in a large frying pan over medium heat. The butter should melt completely, creating a golden-brown, nutty fragrance.
4
Carefully place the soaked mantou slices into the hot pan, ensuring not to overcrowd it. Cook for about 3-4 minutes per side, or until golden brown and slightly crispy.
5
Flip the mantou slices gently with a spatula. The color should be a rich golden-brown, with a slightly caramelized crust.
6
Remove the pan-fried mantou slices from the pan and place them on a serving plate.
7
Top each serving with a scoop of coconut ice cream. The cool, creamy ice cream will provide a delightful contrast to the warm, savory mantou.
8
Drizzle generously with gula melaka syrup. The rich, caramel-like sweetness will enhance the overall flavor profile.
9
Garnish with finely chopped spring onion for a pop of freshness and color.

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

70g

27% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

35 g

39% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a richer flavor, use homemade chili crab sauce and reduce it down to a thick, concentrated consistency.

Don't overcrowd the pan while frying; work in batches to ensure even browning.

If you don't have gula melaka syrup, you can substitute with maple syrup or honey.

For a spicier kick, add a pinch of chili flakes to the custard mixture.

Cooking Equipment

Large Bowl

Whisk

Frying Pan

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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