Recipe Ingredient
- 500g spare-ribs, chopped into 5cm lengths
- ½ cup cornflour
- (A) Seasoning:
- 2 tbsp light soy sauce
- ¾ tsp salt
- 1 tbsp sugar
- 1 tbsp ginger juice
- 3 tbsp Mei Kwai Loh (rose wine)
- 1 tsp sesame oil
- Thickening:
- ½ tsp cornflour
- 1½ tbsp water
Instructions
- Marinate spare-ribs in seasoning for several hours, preferably overnight in the refrigerator. Steam spare-ribs for 25 to 30 minutes. Drain and allow to cool.
- Toss spare-ribs in cornflour and deep fry in hot oil until golden brown. Drain. Thicken the sauce that remains at the bottom of the steamer (the dripping sauce) with the cornflour mixture. Pour sauce over spare-ribs.
- Sprinkle spring onion curls and coriander leaves before serving.
