Recipe Ingredient
- 600-700g spareribs
- 1 egg white, lightly beaten
- 1 cup corn flour for coating
- Oil for deep-frying
- 2 tbsp oil
- 1 tsp chopped garlic
- 1 tbsp chopped shallots
- 1 tbsp chopped ginger
- 1 tbsp preserved soya beans (tau cheong), minced
- Seasoning ingredients (A)
- 1/2 tsp salt
- 2 tbsp Shao Hsing Hua Tiau wine
- 1/8 tsp pepper
- Sauce ingredients (B)
- 2 tbsp chilli sauce
- 3 tbsp tomato sauce
- 1 tbsp oyster sauce
- 1/4 tsp pepper
- 1½ tbsp sugar
- 350ml water
- Thickening (combined)
- 1 tsp corn flour
- 1 tbsp water
Instructions
- Marinate pork ribs with seasoning ingredients (A) for about 2-3 hours. Just before deep-frying spareribs add beaten egg white into the marinade. Remove spareribs from the marinade and coat evenly with corn flour.
- Heat oil for deep-frying until just hot. Deep-fry the spareribs until golden brown then remove to drain the oil. Reheat a clean wok with 2 tablespoons oil and sauté chopped garlic, shallots, ginger and preserved soya beans until fragrant.
- Add in combined sauce ingredients (B). When it begins to boil, return spareribs to the wok and mix well. Reduce the heat and simmer for about 1-1¼ hours until spareribs are tender and sauce reduced. Thicken sauce with corn flour mixture.
