Don Signature Crab - Singapore Food Guide

Fried Mantou Buns

Crispy, golden deep-fried mantou buns — a Singapore-style teatime and zi char favourite served sweet with condensed milk or savoury with garlic butter or chilli crab dip.

Fried Mantou Buns

About this dish

Fried mantou buns are a simple but beloved snack across Singapore, popping up at kopi tiams, zi char stalls and home kitchens alike. Light, pillowy steamed mantou are quickly deep-fried until the outside is crackly and caramelised while the inside stays soft — perfect for dunking. In the heartlands and CBD alike you’ll see them on sharing platters, or as the classic side to chilli crab at weekend seafood dinners.

This recipe walks you through an easy home method using a wok or deep frying pan, with tips to get a consistently golden crust without absorbing excess oil. The flavour profile is versatile: sweet (condensed milk and a dusting of sugar) is popular for teatime, while garlic-butter mantou or a sambal mayo dip works beautifully for potlucks and seafood feasts. The result is crispy, slightly chewy exterior with a soft, steamed interior that soaks up sauces.

Perfect for supper runs, family-style weekend meals, or as part of a festive spread during Chinese New Year or family gatherings, fried mantou is fuss-free and crowd-pleasing. Keep it local by pairing with kopi or teh tarik for a retro kopitiam vibe, or serve alongside a chilli crab to recreate that iconic Singapore seafood experience at home.

Ingredients

  • 6 plain steamed mantou (store-bought or homemade), halved horizontally if large
  • 1.2–1.5 L vegetable oil or peanut oil for deep frying
  • 30 g unsalted butter (for garlic-butter version)
  • 3 cloves garlic, finely minced (optional for savoury)
  • 2 tbsp sweetened condensed milk (for dipping)
  • 1 tbsp caster sugar (for dusting, optional sweet version)
  • 1 tbsp toasted sesame seeds, for garnish
  • 2 tbsp mayonnaise mixed with 1 tsp sambal oelek (for sambal mayo dip)
  • 1 lime, cut into wedges (optional, for savoury dip)
  • Pinch of fine sea salt
  • Fresh coriander or chopped spring onion, for garnish (optional)
  • Cooking thermometer (recommended) or an instant-read thermometer (tool, optional)
  • Optional: pandan or gula melaka kaya for a sweet variation
  • Optional: chilli crab sauce or leftover sambal chilli for serving with seafood

Step-by-Step Method

  1. Prepare mantou: If using frozen mantou, thaw according to package instructions and let come to room temperature. For larger mantou, halve them horizontally so they fry evenly.
  2. Heat oil: Pour oil into a wok or deep frying pan to about 5 cm deep. Heat to around 170°C–175°C (moderate-high). If you don’t have a thermometer, test with a small piece of mantou — it should sizzle and turn golden within about 20–30 seconds.
  3. Fry in batches: Carefully lower mantou pieces into the hot oil without overcrowding. Fry 3–4 pieces at a time depending on wok size so oil temperature stays steady.
  4. Watch the colour and timing: Fry for about 1–1.5 minutes per side until puffed and evenly golden brown. Flip with tongs and give the second side the same time. Maintain oil temperature; lower briefly if it browns too fast.
  5. Drain and crisp: Remove fried mantou with a slotted spoon and drain on a wire rack over a tray or on kitchen paper for 30 seconds. For extra crispiness, return briefly to hot oil (10–15 seconds) just before serving.
  6. Make garlic butter (optional): Melt butter in a small pan over low heat, add minced garlic and sauté until fragrant but not browned (20–30 seconds). Toss fried mantou lightly in garlic butter for a savoury version.
  7. Prepare dips: For sweet style place condensed milk in a small bowl and sprinkle a little caster sugar on top if desired. For savoury, mix mayonnaise with sambal oelek and a squeeze of lime.
  8. Garnish and serve: Scatter toasted sesame seeds and chopped spring onion or coriander over the savoury mantou. Serve hot — fried mantou is best eaten immediately when crispy outside and fluffy inside.
  9. Leftover reheating: Re-crisp in a hot oven or air fryer at 180°C for 3–5 minutes rather than microwaving to avoid soggy texture.

Tips & Serving Ideas

  • Buy frozen mantou from NTUC FairPrice, Cold Storage or Sheng Siong and thaw fully before frying for even texture.
  • Use an oil thermometer to keep the temperature steady at 170°C–175°C; too hot and the outside burns before the inside puffs.
  • Avoid overcrowding the wok — fry in small batches so the oil temperature doesn’t drop and you get an even golden crust.
  • For a savoury twist, toss freshly fried mantou in garlic butter and a pinch of salt like the popular zi char style.
  • Keep fried mantou crisp by draining on a wire rack rather than paper so steam doesn’t make them soggy.
  • Make-ahead: Steam mantou, cool and refrigerate; reheat and crisp in an air fryer or hot oil when ready — great for busy family dinners.

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