10 - 12 finger ribs, in total about 675 g (1 1/2 lb), with excess fat and gristle trimmed
about 30 - 45 ml (2 - 3 tbsp) flour
vegetable oil, for deep-frying
about 30 - 45 ml (2 - 3 tbsp) flour
vegetable oil, for deep-frying
For the marinade
1 garlic clove, crushed and chopped
15 ml (1 tbsp) light brown sugar
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
Chop each rib into 3 - 4 pieces.
15 ml (1 tbsp) light brown sugar
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
Chop each rib into 3 - 4 pieces.
method
1. Combine all the marinade ingredients in a bowl, add the spareribs and leave to marinate for at least 2 - 3 hours.
2. Coat the spareribs with flour and deep-fry them in medium-hot oil for 4 - 5 minutes, stirring to separate.
Remove and drain.
3. Heat the oil to high and deep-fry the spareribs once more for about 1 minute, or until the colour is an even dark brown. Remove and drain, then serve hot.
2. Coat the spareribs with flour and deep-fry them in medium-hot oil for 4 - 5 minutes, stirring to separate.
Remove and drain.
3. Heat the oil to high and deep-fry the spareribs once more for about 1 minute, or until the colour is an even dark brown. Remove and drain, then serve hot.
Spicy Salt and Pepper —
To make Spicy Salt and Pepper, mix 15 ml (1 tbsp) salt with 10 ml (2 tsp) ground Szechuan peppercorns and 5 ml (1 tsp) five-spice powder. Heat together in a preheated dry pan for about 2 minutes over a low heat, stirring constantly. This quantity is sufficient for at least six servings.serving amount
serves 4 - 6
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