Recipe Ingredient
- 1kg spareribs
- Marinade (A)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp ginger juice
- 2 tbsp Shao Hsing Hua Tiau wine
- 3 tbsp sugar
- 1 egg, lightly beaten
- 1 tbsp custard powder
- 1 tbsp cornflour
- 1/2 tsp pepper
- Sauce (B)
- 2 tbsp Worcestershire sauce
- 2 tbsp H.P. sauce
- 2 tbsp A1 sauce
- 2 tbsp tomato sauce
- 1 tbsp chilli sauce
- 2 tbsp lemon juice
- 1 tbsp sugar
- 100ml water
Instructions
- Cut spareribs into bite-size pieces then marinate in marinade (A) for several hours or preferably overnight in the refrigerator.
- Heat oil in a wok and deep-fry marinated spareribs until golden brown and cooked through.
- Combine sauce (B) in a nonstick saucepan. Put in prefried sparerib pieces and simmer gently over low heat until well combined and gravy is thick.
