Sweet-and-Sour Spareribs
Ingredients
1 1/2 lb. (750g) spareribs
1 tbsp soy sauce
1 tsp. rice wine
1 tbsp rice vinegar
1/4 tsp. salt , or to taste
2 tbsp sugar
2 tsp. flour
2 cups (500ml) vegetable oil
3 tsp. dry cornstarch (cornflour)
Directions
- Chop the spareribs into pieces, 1/2
inch wide by 3/4 inch long (13mm by 20mm)
. Mix with the rice wine and salt. Mix
the cornstarch with 1 tbsp water to make
a gabber, and pour over the ribs. Stir
to coat well.
- Mix together the soy sauce, rice vinegar,
sugar , flour and 4 oz (120 ml) of water
to make a sauce. Set aside.
- Heat the oil in a wok over medium heat
to about 230oF (110oc), or until small
bubbles appear around a piece of scallion
green or ginger tossed into the oil. Add
the spareribs and deep-fry until crisp,
stirring to keep them from sticking together.
Remove and drain well.
- Reheat the oil to 375oF (190oC), or
until a piece of scallion green or ginger
sizzles noisily and quickly turns brown.
Deep-fry the spareribs until brown golden.
Remove and drain. Pour the oil out of
the wok. Stir the sauce to blend and pour
it into the wok, cook, stirring, until
thickened. Add the spareribs and stir
until they covered with sauce. Remove
and serve.
