Directions

• Tempura Batter
• Add corn flour, rice flour, plain flour and baking powder in a bowl. Add sufficient water to obtain a custard-like consistency. Set aside till frying.
• VRAB filling
• Add VRAB, garlic powder, onion powder, white pepper, and corn starch in a bowl and mix thoroughly.
• Divide filling into 4 portions and pack it into patties. You could also freeze them for about half an hour, ensuring that they will hold their shape.
• Take out from the refrigerator and prepare 2 wide shallow bowls, one with the breadcrumbs and one with the tempura batter.
• Roll the VRAB patty filling into the flour, dip them in the beaten egg, and finally roll them through the breadcrumbs, ensuring they are completely covered. Place them on a plate or tray until ready to fry.
• Add vegetable oil to a pot so that it's at least a couple of inches deep and heat it over medium-high heat.
• Fry patty in batches. Roll them around to ensure they get golden brown. Place them in a towel-lined bowl to cool a little.
• Chili Crab Sauce
• To make the sauce, heat a non-stick pan with 2 tablespoons of oil. Sauté ginger and shallots for until turn translucent.
• Then, add garlic, and Thai chilli, and continue to fry for another 30 seconds. Add the remaining sauces in and mix well
• Add vegetable broth and bring the mixture to a simmer until slightly thickened.
• Add mash silken tofu into pieces into the sauce, then stir.
• To thicken the sauce, add about a tbsp of cornstarch slurry and mix well.
• Assemble VRAB sliders. Spread chilli crab sauce 1 side of fried mantou. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices. Top with the other half of mantou.