Deep-Fried Ribs With Spicy Salt And Pepper Recipe
Ingredients
| 10-12 finger ribs, about 675 g/l 1/2 lb, with excess fat and gristle trimmed | ||
| About 30-5 ml/2-3 tbsp flour | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Garlic | 1 Clove (5gm), finely chopped (For the marinade) | |
| 15 ml/1 tbsp light brown sugar | ||
| 15 ml/l tbsp light soy sauce | ||
| 15 ml/1 tbsp dark soy sauce | ||
| 30 ml/2 tbsp Chinese rice wine or dry sherry | ||
| 2.5 ml/1/2 tsp chilli sauce | ||
| Few drops sesame oil | ||
| 15 ml/1 tbsp salt | ||
| 10 ml/2 tsp ground Szechuan peppercorns | ||
| Five spice powder | 5 Milliliter (For the spicy salt and pepper) | |
Directions
1. Chop each rib into three or four pieces, then mix with all the marinade ingredients and marinate for at least 2-3 hours.
2. Coat the ribs with flour and deep fry in medium-hot oil for 4-5 minutes, stirring to separate. Remove from the oil and drain.
3. Heat the oil to high and deep fry the ribs once more for about 1 minute, or until the colour is an even dark brown. Remove and drain.
4. To make the spicy salt and pepper, heat all the ingredients in a preheated dry wok for about 2 minutes over a low heat, stirring constantly. Serve with the ribs.
2. Coat the ribs with flour and deep fry in medium-hot oil for 4-5 minutes, stirring to separate. Remove from the oil and drain.
3. Heat the oil to high and deep fry the ribs once more for about 1 minute, or until the colour is an even dark brown. Remove and drain.
4. To make the spicy salt and pepper, heat all the ingredients in a preheated dry wok for about 2 minutes over a low heat, stirring constantly. Serve with the ribs.
Chef
