About this recipe:These spare ribs are crispy on the outside and tender on the inside. They are delicious and totally moreish. Marinated pork ribs are dipped in egg, dredged in flour and then deep-fried twice. Serve as a starter or main course.
Serves: 2 - 4
250g baby pork spare ribs, lightly pounded and cut into 2.5cm pieces
1 spring onion, coarsely chopped
1 (2cm) piece fresh ginger, sliced
1 teaspoon Shaoxing wine
1/4 teaspoon salt
1/8 teaspoon monosodium glutamate (MSG)
1/8 teaspoon ground white pepper
1 egg, beaten
3 1/2 tablespoon plain flour
1 litre groundnut oil, for frying
3 1/2 tablespoons Worcestershire sauce
pepper as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Marinate the ribs with spring onions, ginger, Shaoxing wine, salt, MSG and pepper for at least 10 minutes.
Dip the ribs in the egg, then dredge well in flour.
Heat the oil to 170 degrees C in a large pan or deep fat fryer.
Gently drop the ribs into the hot oil and fry until they turn light golden in colour. Remove and set aside.
Heat the oil to 180 degrees C and gently drop the ribs back into the hot oil again. Deep-fry until golden.
Drain the ribs on a kitchen towel-lined plate, then serve with Worcestershire sauce and pepper.
Shaoxing wine and monosodium glutamate can be purchased in Chinese/Oriental speciality shops. If baby pork ribs are unavailable, use pork ribs.