|Chopped lean pork||2 Ounce (Raw)|
|Peanut oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Ginger sherry||1⁄2 Teaspoon|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Tomato ketchup||2 Tablespoon|
Remove the under shell of the crawfish tail, leaving the hard shell intact, then cut straight through to include it.
Remove the black intestine and then cut the crawfish through in 1 -inch slices.
Chop the pork.
Heat the oil and in it fry the crushed clove of garlic till pale gold and discard it.
Fry the pork for 1 minutes add the crawfish pieces and fry them also for 2-3 minutes.
Add the ginger sherry, chicken stock, the three seasonings and the tomato ketchup and cook fairly fast for 2-3 minutes.
Blend the cornflour and the water, stir it into the pan, bring to the boil and cook for 1 1/2 minutes.
Arrange on the serving dish with the shell upwards.