Hong Kong Crab
|Oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Lean pork||4 Ounce|
|Canned crabmeat||14 Ounce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Black pepper||1 Pinch|
|Pork stock||1 1⁄4 Cup (20 tbs)|
Heat the oil, crush the garlic and fry for 1 minute.
Mince (grind) the pork finely and add to the pan; fry for 4-5 minutes.
Season with salt.
Drain the crab and cut the flesh into 1 inch pieces, add to the pan, mixing well.
Cover and cook over gentle heat for 5 minutes.
Add the soy sauce, salt, pepper, and stock; bring gently to the boil.
Mix the cornflour (cornstarch) to a smooth paste with a little cold water and add to the pan, stirring until slightly thickened.
Beat the egg and pour in a thin stream into the mixture, stirring all the time until ribbons form.
Wash and finely chop the onions and sprinkle over the top.