Hawkers Asian Street Fare on Good Day Atlanta

With our busy lives and need for quick meals, it's no wonder that the speed of wok cooking has made it so popular. A new restaurant opening soon Hawkers Asian Street Fare, has mastered this cooking technique. Founder Chef Allen Lo and Executive Chef Travis Collum stop by to help us with a wok cooking at home. 

For more information on today's Singaporean Chili Crab recipe see below. 

For more on Hawkers Asian Street Fare click here

Singaporean Chili Crab



• Your favorite Singaporean Chili sauce from any local Asian market. For this recipe, a sauce that includes the following ingredients works best: 

o Tamarind

o Ginger

o Thai chili

o Ground bean sauce

o Soy sauce

o Sugar

o Cayenne powder

o Ketchup 

o Red onion

o Garlic 

• Whole jumbo soft-shell crab 

• Corn starch

• Tomato 

• Cilantro

• Bao bun

• Frying oil

• 1 large egg



1. In a mixing bowl, mix together flour, cornstarch, baking powder, and ice-cold water until all contents are blended well.

2. Halve the crabs directly down the middle, being very careful not to apply pressure on the body of the crab. Cut with a sawing or slicing motion and not a pressing orpushing motion.

3. Dip crabs into batter, then into dry corn starch to coat then shake off excess. Drop into the deep fryer for 2 ½ minutes.

4. Once complete, drain well and place on your serving plate.

5. Heat wok until a wisp of white smoke appears. Coat wok with a ladle of oil and lift wok up and pour majority out, leaving approx. 1oz of vegetable oil in the wok. 

6. Add 4oz of Singapore Chili sauce and largely-diced tomatoes into wok and cook for approximately 10 seconds. 

7. Bring to a boil and add ½ tsp cornstarch to thicken sauce. Turn off wok. 

8. Ribbon in your whisked large egg and allow to slow cook for 5 seconds. Turn heat back on and stir, then turn heat off and remove wok from heat immediately. 

9. Pour sauce over the top of crabs on plate, and garnish with fresh cilantro and a fried bao bun.