2 sweetcorn cobs, grated*

vegetable oil

2 tbsp finely chopped spring onion

1 tsp freshly minced ginger

250g picked crab meat (2 medium blue swimmer crabs)

salt

1 tbsp rice wine, or mirin or dry sherry

600ml chicken stock

2 tbsp light soy sauce

1 tbsp cornflour

2 tbsp water

2 tsp sesame oil

1 egg, whisked with a pinch of salt and

1 tsp vegetable oil

1 tbsp black or red Chinese vinegar

* To grate corn: I bought a gadget in the US for doing this. It is like a fork with curved prongs and you drag it through the kernels. It splits them and then the gadget is turned over, becoming a rake that tears the broken kernels and the milky juices from the cob. Alternatively, stand the cob on its end on a large, flat plate. Using a sharp knife and working down the cob, slice halfway through the kernels, then with the back of the knife, or a soup spoon, rake down the cob, "grating" the remainder of the kernels as you go, until you have extracted as much of the corn and milky juice as possible. The grated corn will look rather like scrambled eggs.