Recipe Ingredient
- 600g spareribs, chopped into bite-sized pieces
- 7 bird´s eye chillies, chopped
- 2 stalks curry leaves
- 2 tbsp sesame oil
- 1 onion, cut into wedges
- 2 cloves garlic, coarsely chopped
- 1 cup water
- Seasoning (A)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp beaten egg
- 1 tbsp cornflour
- Sauce (B)
- 1 tbsp chilli powder
- 1 tbsp curry powder
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1/8 tsp thick soy sauce
- 1/2 tsp chicken stock powder
- 2 1/2 tbsp sugar
Instructions
- Marinate spareribs with seasoning (A) for at least an hour or preferably overnight in the refrigerator. Heat enough oil in a wok and deep-fry the marinated spareribs until golden brown. Dish out and drain from oil.
- Heat sesame oil and sauté onion, garlic, bird´s eye chillies and curry leaves until fragrant.
- Add prefried spareribs and sauce (B). Pour in water and simmer over medium low heat until sauce is reduced and meat is tender. Dish out and serve.
