Crispy Chili Crab Mantou Sliders with Gula Melaka Glaze

Name: Crispy Chili Crab Mantou Sliders with Gula Melaka Glaze
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pieces Frozen Mini Mantou Buns; 200 grams Crab Meat; 3 tablespoons Chili Crab Paste; 1 tablespoon Tomato Ketchup; 1 large Egg; 2 stalks Spring Onion; 50 grams Gula Melaka (Palm Sugar); 2 tablespoons Water; 1 teaspoon Soy Sauce; 0.5 teaspoon Sesame Oil; 1 tablespoon Vegetable Oil

These bite-sized mantou sliders are filled with a luscious, spicy chili crab mixture and finished with a smoky-sweet gula melaka glaze. A delightful fusion of flavors and textures, these make a fantastic appetizer or snack that captures the essence of Singaporean cuisine.

Prep Time

20 minutes

Total Time

45 minutes

Calories

480

Level

Medium

Yields

4 servings

Cost

S$3.48

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Bread•Appetiser

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Healthy•Spicy

Ingredients

Servings

12piecesFrozen Mini Mantou Buns(Available at most Asian supermarkets. Thaw according to package instructions.)

S$3.50

200gramsCrab Meat(Fresh or canned crab meat, drained well. Ensure no shell fragments are present.)

S$7.00

3tablespoonsChili Crab Paste(Store-bought or homemade. Adjust to your preferred spice level.)

S$1.50

1tablespoonTomato Ketchup(Adds sweetness and body to the sauce.)

S$0.10

1largeEgg(Lightly beaten.)

S$0.30

2stalksSpring Onion(Finely chopped, for garnish.)

S$0.50

50gramsGula Melaka (Palm Sugar)(Shaved or grated. Substitute with brown sugar if unavailable, but Gula Melaka offers a unique smoky flavor.)

S$0.80

2tablespoonsWater(For the glaze.)

1teaspoonSoy Sauce(Adds umami to the chili crab filling.)

S$0.05

0.5teaspoonSesame Oil(Adds aroma to the chili crab filling.)

S$0.10

1tablespoonVegetable Oil(For stir-frying the crab meat.)

S$0.05

Total Cost

S$13.90

S$3.48 per serving

The Method

1
Steam the thawed mantou buns for about 8-10 minutes until they are soft and fluffy. Keep them warm in the steamer or a low oven (100°C/212°F). The soft steam brings out a delicate, slightly sweet fragrance.
2
While the mantou are steaming, prepare the chili crab filling. Heat vegetable oil in a wok or large frying pan over medium heat. Add the crab meat and stir-fry for 1-2 minutes until lightly heated through. The crab meat will release its fragrant, slightly briny aroma.
3
Add the chili crab paste, tomato ketchup, soy sauce, and sesame oil to the crab meat. Stir-fry for another 2-3 minutes until the sauce is fragrant and evenly coats the crab meat. Ensure the sauce doesn't burn.
4
Stir in the lightly beaten egg and cook until it is set, creating a slightly thickened sauce around the crab meat. This will add richness and bind the filling together.
5
Prepare the gula melaka glaze. In a small saucepan, combine the grated gula melaka and water. Heat over low heat, stirring constantly, until the gula melaka is completely dissolved and the mixture thickens slightly into a syrup. This will take about 3-5 minutes. The glaze should have a rich, caramel-like aroma.
6
Carefully slice each steamed mantou bun horizontally, without cutting all the way through, creating a small pocket for the filling.
7
Spoon a generous portion of the chili crab filling into each mantou slider.
8
Drizzle the warm gula melaka glaze over the filled mantou sliders. Garnish with finely chopped spring onion.
9
Serve immediately while the mantou are still warm and the glaze is glossy.

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My Notes

Nutrition Information

Nutrition per serving (150g)

480 kcal / 2008 kJ

Carbs

55g

21% of RDA

Fat

20g

29% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

20 g

22% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For an extra crispy mantou, pan-fry the buns in a little butter or oil after steaming, before filling them. This adds a delightful textural contrast.

If you don't have access to chili crab paste, you can create your own by blending together chili sauce, garlic, ginger, and a touch of sugar.

Adjust the amount of chili crab paste to control the spiciness of the filling. For a milder version, use less paste or a milder chili sauce.

Make sure the crab meat is well drained to prevent the filling from becoming watery.

Cooking Equipment

Steamer

Wok or Large Frying Pan

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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