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Monday, October 6, 2008

Spareribs simplified

Spareribs simplified

Vinegared Flavoured Spareribs

600g spareribs, chopped

8-10 dried red chillies, cut into sections and seeded


1/2 tsp salt

3/4 tsp sugar

1 tsp black vinegar (chit choe)

1 tbsp comflour

1 tsp Shao Hsing wine

1 egg white


1 tbsp light soy sauce

1/2 tsp thick soy sauce

1 tbsp chilli sauce

1 tbsp tomato sauce

1 tbsp HP sauce

1 tbsp sugar or to taste

2 tbsp black vinegar

1 tsp cornflour

4-5 tbsp water

Season ribs with marinade and leave for several hours, preferably overnight. Deep-fry

ribs over medium heat until lightly golden. Remove and drain. Reheat the oil in the wok

and fry the ribs for a second time until crispy and golden brown. Dish out and drain well.

Deep-fry chillies until crispy and fragrant. Dish out and set aside.

Heat one tablespoon oil in a clean wok and pour in the combined sauce. Simmer until the sauce thickens. Add pre-fried ribs and dried chillies. Stir well and toss until ribs are coated with the sauce. Serve immediately.

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