Quick Fried Crab In Aromatic Oil

1 large freshly cooked crab or 2 x 175 g/6 oz
cans crab/neat
2 tablespoons polyunsaturated vegetable oil
1 clove garlic, peeled and crushed
1 x 5 cm/2 inch piece root ginger, finely
chopped
4 spring onions, chopped
1 leek, washed and thinly sliced
salt
1 egg, beaten
150 ml/1/4 pint fish or chicken stock
2 tablespoons dry sherry
2 teaspoons cornflour, blended with
1 tablespoon water
2 teaspoons sesame seed oil
lemon wedges, to garnish

Break off the legs and crack the claws of the fresh crab. Place cads crab on its back and firmly pull

the body away from the shell. Remove and discard the grey stomach sac and the grey feathered gills. Remove all the meat and cut into pieces.

Heat the oil in a wok or frying pan, add the garlic, ginger and spring onions and stir-fry for 1 minute. Add the crabmeat and stir-fry for 5 minutes. Add the leek and salt to taste.

Lower the heat and pour in the egg in a thin stream. Add the stock and sherry and cook for 1 minute. Add the cornflour mixture and sesame oil; cook, stirring, until thickened.

Turn on to a warmed serving dish and serve immediately, garnished with lemon wedges. SERVES 4 to 6