Photography JASPER YU Art Direction & Styling NIKKI HO

FRIED MAN TOU
By Wong Kok Shying, group dim sum master chef from The Quayside Group

INGREDIENTS
50g sugar
5g yeast
10g baking powder
300g plain flour
20g Crisco All-vegetable shortening*
150g water
Oil, for deep-frying


*Available at Phoon Huat

DIRECTIONS
1 Combine the sugar, yeast, baking powder, flour and vegetable shortening in a mixing bowl. Add water slowly, kneading the mixture until the ingredients are well incorporated.
2 Continue kneading until the dough becomes smooth. Cover with cling wrap or a damp cloth, and let it rest for 5min.
3 Roll the dough out into a 3cm-wide strip, and cut it into 2.5cm-long pieces.
4 Transfer the man tou into a steamer and let them rest for 20min, then steam for 5min.
5 Heat oil over medium-high heat in a wok. Add the man tou and flip them constantly to ensure they are fried evenly on all sides. Remove from the wok once they turn golden-brown, drain the oil, and serve.

This article was originally published in Simply Her May 2015.