Deep-Fried Ribs With Spicy Salt And Pepper
|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)|
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.