• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 850g lamb ribs, cut into pieces
  • 1 tsp chopped garlic
  • 2 tbsp canola oil
  • 1 3/4 tsp bicarbonate of soda
  • 150ml water
  • Marinade (A)
  • 1 1/2 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 1/2 tsp sugar or to taste
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 1 tbsp sesame oil
  • 1 1/2 tbsp tapioca flour
  • Sauce (B)
  • 2 1/2 tbsp hoisin sauce
  • 2 1/2 tbsp black vinegar (chit choe)
  • 1/2 tbsp light soy sauce
  • 1/2 tsp thick soy sauce
  • 1 tbsp chopped rock sugar
  • 1 tsp sesame oil
  • 200ml water
  • Thickening
  • 1 tsp cornflour mixed with 1 tbsp water

Instructions

  1. Blanch lamb ribs in boiling water for a minute. Remove and drain well. Combine bicarbonate of soda, water and lamb ribs in a mixing bowl.
  2. Set aside for 1-1 1/2 hours. Drain the ribs and place in a mixing bowl. Add marinade (A) and mix well to combine.
  3. Transfer marinated ribs to a zip-lock bag and leave in the refrigerator for several hours.
  4. Deep-fry lamb ribs in hot oil until golden brown. Remove and drain from oil.
  5. Heat canola oil in a nonstick saucepan. Fry chopped garlic until golden brown. Add sauce ingredients (B) then bring to a boil.
  6. Return prefried lamb ribs to the sauce and braise for 15 minutes. Add thickening to the sauce.
  7. Remove ribs from the sauce and place on a piece of aluminium foil. Grill for 10-15 minutes over 200°C heat.
  8. Serve ribs with the sauce.

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