Chili Crab Mantou Pizza Bites with Curry Leaves

Name: Chili Crab Mantou Pizza Bites with Curry Leaves
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 pieces Frozen Mantou; 200 g Crab Meat; 100 g Chili Crab Sauce Mix; 1 large Egg; 2 cloves Garlic; 1 teaspoon Ginger; 1 tablespoon Tomato Paste; 1 tablespoon Ketchup; 1 tablespoon Oyster Sauce; 1 tablespoon Chili Sauce; 1 teaspoon Soy Sauce; 1 teaspoon Sugar; 10-12 leaves Curry Leaves; 2 tablespoons Vegetable Oil; 1/4 cup Water

Experience the iconic Singaporean chili crab in a fun, bite-sized format! Fluffy steamed mantou are transformed into mini pizzas, topped with a sweet, spicy, and savory chili crab mixture and aromatic curry leaves for an explosion of flavor in every bite.

Prep Time

20 minutes

Total Time

35 minutes

Calories

1580

Level

Easy

Yields

4 servings

Cost

S$3.88

Season:

☀️ Summer•monsoon-comfort

Meal Type:

Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

12piecesFrozen Mantou(Mini size, about 2-inch diameter. Thaw slightly for easier slicing.)

S$3.50

200gCrab Meat(Cooked, picked. Use a mixture of claw and body meat for best flavor.)

S$8.00

100gChili Crab Sauce Mix(Commercial chili crab sauce mix or homemade equivalent (recipe below))

S$2.50

1largeEgg(Beaten)

S$0.30

2clovesGarlic(Minced)

S$0.10

1teaspoonGinger(Minced)

S$0.05

1tablespoonTomato Paste

S$0.10

1tablespoonKetchup

S$0.05

1tablespoonOyster Sauce

S$0.20

1tablespoonChili Sauce(Adjust to taste)

S$0.10

1teaspoonSoy Sauce

S$0.05

1teaspoonSugar

S$0.01

10leavesCurry Leaves(Fresh, roughly chopped)

S$0.50

2tablespoonsVegetable Oil

S$0.05

0.3cupWater(For Sauce)

Total Cost

S$15.51

S$3.88 per serving

The Method

1
Preheat your oven to 180°C (350°F). Lightly grease a baking sheet.
2
Prepare the Mantou: Slice each mantou in half horizontally to create two mini 'pizza' bases. Arrange the mantou halves, cut-side up, on the prepared baking sheet.
3
Sauté Aromatics: Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and ginger and sauté for about 30 seconds until fragrant, being careful not to burn.
4
Build the Sauce: Add tomato paste, ketchup, oyster sauce, chili sauce, soy sauce, and sugar to the pan. Stir well to combine.
5
Simmer and Thicken: Pour in the water and bring the sauce to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly. The aroma should be intensely savory and spicy.
6
Add Crab Meat: Gently fold in the cooked crab meat into the sauce. Be careful not to overcook the crab; you just want to warm it through and coat it with the sauce.
7
Thicken the Sauce: Slowly drizzle the beaten egg into the mixture, stirring constantly to create thin strands in the sauce. Continue to cook for about a minute until the sauce thickens to your desired consistency. The texture should be slightly glossy and luscious.
8
Top the Mantou: Spoon the chili crab mixture evenly onto the mantou bases, ensuring each bite gets a generous portion.
9
Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the mantou are lightly golden brown around the edges and the chili crab topping is heated through.
10
Garnish and Serve: Remove from the oven and immediately sprinkle the chopped curry leaves over the chili crab mantou pizzas. Serve hot and enjoy the aromatic blend of sweet, spicy, and herbaceous flavors.

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My Notes

Nutrition Information

Nutrition per serving (250g)

1580 kcal / 6611 kJ

Carbs

170g

65% of RDA

Fat

70g

100% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

50 g

56% of RDA

Sodium

4500 mg

196% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use good quality crab meat, such as Sri Lankan crab.

Adjust the amount of chili sauce to your preferred spice level. If you like it extra spicy, add a pinch of chili flakes to the sauce.

If you can't find mini mantou, you can use regular-sized ones, but adjust the topping amount accordingly.

For a smoother sauce, you can blend the tomato paste, ketchup, oyster sauce, chili sauce, and soy sauce together before adding to the pan.

Leftover chili crab mixture can be stored in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Cooking Equipment

Oven

Wok or large pan

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use good quality crab meat, such as Sri Lankan crab.

Adjust the amount of chili sauce to your preferred spice level. If you like it extra spicy, add a pinch of chili flakes to the sauce.

If you can't find mini mantou, you can use regular-sized ones, but adjust the topping amount accordingly.

For a smoother sauce, you can blend the tomato paste, ketchup, oyster sauce, chili sauce, and soy sauce together before adding to the pan.

Leftover chili crab mixture can be stored in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Chili Crab Mantou Pizza Bites with Curry Leaves

Ingredients

The Method