Nam Yee Spareribs
1kg spareribs, chopped into serving size
3 cubes preserved red beancurd (nam yee)
2 tbsp light soy sauce
2 tbsp water
5-6 cloves garlic, finely chopped
2 tbsp Shao Hsing wine (optional)
1 tbsp Chinese five spice powder
1 tsp pepper
½ tsp bicarbonate of soda
1 tsp sugar
2 tbsp plain flour
3-4 tsp cornflour
1 tsp sesame oil
Combine preserved red beancurd, light soy sauce, wine and water in a small bowl. Use a spoon to mash the red beancurd into a paste. Mix with the rest of the marinade ingredients. Add the spareribs and stir well to mix evenly.
Arrange the marinated spareribs in a large plastic container. Close and refrigerate for at least 1 hour.
Heat oil in a wok. When the oil is hot, add in the marinated spareribs. Reduce the heat and deep-fry until meat is cooked through, golden brown and tender. Remove the spareribs, reheat the oil again until hot but not smoky. Add in the ribs and allow it to sizzle for a minute. Dish out and drain from oil. Serve immediately.