DEEP-FRIED SPARE-RIBS WITH SPICY SALT AND PEPPER
1 min readServes 4–6.
Preparation & cooking time: 45–50 mins & marinating & cooling time.
Ideally, the spare-ribs should be less than 15cm (6″) long. In China, each rib is chopped into 3–4 bite-size pieces before or after cooking.
10–12 finger ribs, about 675g (1½lb) in weight
about 600ml (1 pint) stock (see page 45) or water
oil for deep-frying
1 teaspoon spicy salt and pepper
For the marinade:
½ teaspoon finely chopped garlic
1 tablespoon caster sugar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Chinese rice wine
½ teaspoon chilli sauce
a few drops of sesame oil
1 tablespoon cornflour
Trim off any excess fat and gristle from the ribs, marinate in the marinade for at least 2–3 hours, then add the stock or water and boil gently under cover for 35–40 minutes. Remove and drain, and leave to cool for 3–4 hours.
To cook: deep-fry the ribs in hot oil (190°C/375°F) for 2–3 minutes, remove and drain. Re-heat the oil and fry the ribs once more for another minute, or until dark brown. Remove and drain, and serve with spicy salt andpepper.
