Instructions: You will need a frying net to lift the leek out of the oil.

This requires a good sharp knife:
Remove the dark outer leaves of the leek. Cut into rounds of length 5 cm and then cut each length in half longways.

Cut the leek longwise into matchstick sized pieces.

Wash and drain the finely cut leek, and allow to dry.

Heat 2 cups oil in wok. Deep fry gently until the leek begins to turn golden brown and starts to crispen, toss regularly. Remove from oil and drain well on absorbant paper. Salt lightly if desired.

Serve as a garnish with meat, fish and salad dishes; has a very Oriental taste about it.

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