Tipsy Spare Ribs
Pork ribs are battered and deep-fried until golden, then drizzled with a garlic-infused sauce blended from a variety of seasonings, combining sweet, sour, and spicy flavors.
Ingredients
pork large spare ribs (cut into 20+ rectangular pieces)
500 g
egg whites (for batter coating)
2
water chestnut starch (for batter and thickening)
garlic cloves (smashed)
curry powder
mustard
pepper
Shaoxing wine
sugar
soy sauce
chili soy sauce
salt
sesame paste
tomato ketchup
vinegar
sesame oil
hot lard (for deep frying)
500 g
Instructions
1
Preparing the ribs
Cut the spare ribs into 20 or more rectangular pieces.
2
Preparing the batter and sauce
Mix a small amount of water chestnut starch, wine, salt, and egg white in a small bowl; then combine sesame paste, tomato ketchup, chili soy sauce, curry powder, mustard, sugar, wine, salt, pepper, sesame oil, soy sauce, and vinegar in another bowl.
3
Deep frying the ribs
Heat 500 g of lard in a wok over moderate heat. Toss the ribs in the water chestnut starch and egg white batter, then place them in the hot oil and fry until cooked through. Remove the ribs, drain off the oil, and arrange them on a plate. Pour out the remaining oil from the wok.
4
Sautéing garlic and pouring the sauce
Smash the garlic cloves and sauté them in the original hot wok until fragrant. Pour in the sauce mixture from the second bowl (sesame paste, tomato ketchup, and the rest of the seasonings), stir briefly, then pour the combined sauce over the ribs and serve.
