Ideally, each sparerib should be chopped into three or four bite-sized pieces before or after deep frying in a wok. If this is not possible, then serve the ribs whole.
ingredients
serves 4 - 6
10 - 12 finger ribs, 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
for the marinade
1 clove garlic, crushed and finely chopped
15 ml (1 tbsp) light brown sugar
15 ml (1 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
for the spicy salt and pepper
15 ml (1 tbsp) salt
10 ml (2 tsp) ground Szechuan peppercorns
5 ml (1 tsp) five-spice powder
method
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, I heat all the ingredients in a preheated dry wok for about 2 minutes over a low heat, stirring constantly. Serve with the ribs.
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