Recipe Ingredient
- 600g spareribs, cut into 5cm pieces
- 1 egg white, lightly beaten
- Corn flour for coating
- Oil for deep-frying
- 1 tbsp oil
- Seasoning
- 1 tsp sugar
- 1/2 tbsp Shao Hsing Hua Tiau wine
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp Chinese five-spice powder
- 1/2 tsp instant coffee granules
- Sauce ingredients
- 1 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp H.P. sauce
- 1 tsp red wine vinegar
- 1 tsp sugar
- 1/2 tsp instant coffee granules
- 1 tsp Chinese rice wine
- 1 tbsp water
Instructions
- Marinate spareribs with seasoning ingredients for at least 2 hours. Just before deep-frying spareribs, stir beaten egg white into the marinade. Remove the spareribs and coat evenly with corn flour.
- Heat oil for deep-frying until hot and deep-fry spareribs until golden brown. Drain oil and leave aside.
- Reheat a clean wok with 1 tablespoon of oil and add combined sauce ingredients.
- When it begins to boil, return the spareribs to the wok and stir-fry until sauce is thick and dry.
- Dish out and serve with garnishing.
