Garlicky Sparerib Deep-fry Recipe

This garlicky sparerib deep-fry recipe lets the sparerib be the star, and the spicy black pepper really add a subtle accent to the sparerib. Garlicky sparerib deep-fry is perfect for any party and works every time.

 

Wok, 2 mixing bowls, serving plate.

9 oz./250gspareribs

8 cloves garlic, sliced

1 egg white

1 tbsp.cornstarch, mixed with 4 tbsps.water

5 tbsps.vegetable oil for deep-frying

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tbsp.light soy sauce

2 tbsps.vegetable oil

1 tbsp.salt, or to taste

1 tbsp.ground black pepper

1 tbsp.cornstarch

1. Rinse the spareribs thoroughly through warm running water, drain well in a colander and chop into 1-2 inches pieces with a heavier cleaver, then gently combine with all the marinade and garlic cloves in a mixing bowl, stir to mix well and let marinate for 2-3 hours ahead of time (P1).

P1

2. In a separate bowl, blend 1 egg white and cornstarch/water mixture together, stirring to make a paste(P2).

P2

3. Coat the marinated spareribs evenly with the paste you get from step 2.

4. Heat 5 tbsps.vegetable oil in a wok until it is shimmering on the bottom and very hot, but not yet smoking, deep fry each spareribs until golden (P3).

P3

5. When finished, drain on kitchen papers and place on a serving plate, let cool 5 minutes before serving(P4).

P4

1. At Step 2, you can add a bit of ground black pepper if desired.