Deep-Fried Spareribs with Spicy Salt and Pepper Recipe


Ingredients: (Serves 4-6)

10-12 finger ribs, in total about 675 g/1� lb, with excess fat and gristle trimmed

About 30-45 ml/2-3 tablespoons flour

Vegetable oil, for deep-frying


For the marinade:

1 garlic clove, crushed and chopped

15 ml/1 tablespoon light brown sugar

15 ml/1 tablespoon dark soy sauce

30 ml/2 tablespoons Chinese rice wine or dry sherry

2.5 ml/� teaspoon chili sauce

Few drops sesame oil



Chop each rib into 3-4 pieces. Combine all the marinade ingredients in a bowl, add the spareribs and leave to marinate for at least 2-3 hours.

Coat the spareribs with flour and deep-fry them in medium-hot oil for 4-5 minutes, stirring to separate. Remove and drain.

Heat the oil to high and deep-fry the spareribs once more for about 1 minute, or until the color is an even dark brown. Remove and drain, then serve hot.

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