Clean and cut off one third of the leeks, retaining two-third of the most tender part.
Peel and slice the shallots. Shred the ginger.
Heat a frying pan on the stove and pour in the water and salt to bring to boil. Drop in half of the above oil then slide in the leeks to blanch for 10 seconds. Remove and drain. Section into 1 ½” lengths and arrange on a platter.
Clean and heat a small pan with the remaining oil. Saute the shallots and ginger till light brown. Pour in the light soy sauce, sugar and pepper and bring to the boil. Turn off the heat and spoon over the leeks and serve.