2. Stir beaten egg into cornflour solution together with crabmeat.

3. Heat pan with oil. Sprinkle wine, pour in 2 cups stock to bring to boil. Add seasonings and corn flour solution to stir into a thick paste.

4. Pour cornflour paste into a greased tin. Leave to cool for a while then put into refrigerator for several hours to solidify. Cut into small pieces and roll over with dry corn flour.

5. Heat pan. Bring 4 cups oil to boil. Immediately put in crabmeat custard to deep fry until golden brown. Serve with spicy salt, Worcestershire sauce and tomato ketchup.