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Deep-Fried Ribs With Spicy Salt And Pepper

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Ingredients
  Finger ribs 1 1⁄2 Pound, with excess fat and gristle trimmed
  Flour 5 Milliliter (2 Tablespoon)
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Garlic 1 Clove (5 gm), finely chopped
  Light brown sugar 15 Milliliter (1 Tablespoon)
  Light soy sauce 15 Milliliter (1 Tablespoon)
  Dark soy sauce 15 Milliliter (1 Tablespoon)
  Chinese rice wine/Dry sherry 30 Milliliter (2 Tablespoon)
  Chili sauce 2 1⁄2 Milliliter
  Sesame oil 2 Drop
  Salt 15 Milliliter (1 Tablespoon)
  Ground szechuan peppercorns 2 Teaspoon (10 Milliliter)
  Five spice powder 1 Teaspoon (5 Milliliter)
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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Deep Fried

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