Saturday, September 6, 2008

Vinegared Flavoured Spareribs

Recipe by Amy Beh

Spare ribs can be prepared in a jiffy.

600g spareribs, chopped
8-10 dried red chillies, cut into sections and seeded

½ tsp salt
¾ tsp sugar
1 tsp black vinegar (chit choe)
1 tbsp cornflour
1 tsp Shao Hsing wine
1 egg white

1 tbsp light soy sauce
½ 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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