Recipe: Deep-fried Belacan Spare-Ribs

Deep-fried Belacan Spare-Ribs

600g spare-ribs

1½ tbsp tapioca flour 
Seasoning

1½ tbsp ginger juice

1 tbsp sugar or to taste

1½ tbsp belacan paste or shrimp paste

1 tsp sesame oil

1½ tbsp Shao Hsing Hua Tiau cooking wine

2 cloves garlic, pounded 

Chop the spare-ribs into bite-sized pieces. Combine seasoning ingredients in a mixing bowl. 

Marinate spare-ribs in the seasoning and set aside for 1–2 hours or, preferably, overnight. Just before deep-frying, add tapioca flour to the marinated spare-ribs and mix well. 

Heat enough oil in a wok until just hot. Deep-fry marinated spare-ribs until golden. Drain from oil and serve immediately.

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