Recipe Ingredient
- 600g meaty pork spareribs, cut into 5cm pieces
- 1 egg white, lightly beaten
- 1 cup cornflour, for coating
- Oil for deep-frying
- Seasoning ingredients (A)
- 2 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp chicken stock granules
- 1 tsp pepper
- 1 piece nam yee
- 1 tbsp sugar
- (B)
- 100ml Guinness Stout
- 1-2 tbsp maltose (mak nga tong)
Instructions
- Marinate pork ribs with seasoning (A) for several hours or preferably overnight in the refrigerator. Just before deep-frying stir in ingredients (B) and add beaten egg white. Remove spareribs and coat evenly with cornflour.
- Heat oil in the wok until hot and deep-fry spareribs until golden brown. Drain from oil and place on absorbent paper kitchen towels.
- Serve immediately.
