Thursday, June 20, 2013

deep-fried prime ribs

I was not going to deep fry anything until my slave helper came back from her vacations. Not that we eat a lot of deep-fried food, but once-in-a-while is definitely acceptable.

I really hate cleaning the kitchen after a frying session, so when I had cravings for this dish, I thought I would be clever and do the frying on the gas burner on the BBQ in the back yard.

Then our neighbours decided it was a good time to burn their forests, and with PSI levels almost up to 300, there was no way I was going to go outside the house to cook. So it was back to Plan A.

This is a recipe I had learnt from my Mom. It is DELICIOUS!!!

And really easy to make as well. Apart from the cleaning up after the frying, that is.

You need to use prime ribs for this dish. The ribs must be meaty, so spare ribs are simply out of the question. Unless, of course, one likes to gnaw on bones. Then by all means, substitute with spare ribs.

I do not trust myself with a chopper, so I asked my butcher to chop the ribs into bite size pieces for me.

In a bowl, mix the ribs with the marinate. Cover with a piece of cling foil and refrigerate the meat for a minimum of four hours, or overnight, if possible.

About 30 minutes before you are ready to cook, take the ribs out of the fridge to allow them to come to room temperature.

Drain the ribs, and using a piece (or two) of kitchen towel, dry the ribs as best as you can. (No need to stress about it - a little moisture is ok.)

Dredge the ribs in the sweet potato flour - it MUST be sweet potato flour, or you will not get the same texture - and shake off the excess before placing the ribs into the hot oil.

Fry the ribs in batches until they turn golden brown. Drain on kitchen towels.

And serve immediately.

Try making them sometime. They are really good!

Deep Fried Prime Ribs (Serves 4, or 2 very greedy people)

500g prime ribs (pork), cut into bite size pieces
200g sweet potato flour
Oil for frying

3 tbs oyster sauce
2 tbs light soy sauce
1 tbs shao xing wine
1/2 tbs sesame oil
1/2 tsp ground white pepper

1. Marinate ribs and keep in the fridge (min 4 hours, preferably overnight).
2. Take the ribs out of the fridge and let them come to room temperature (about 30 minutes).
3. Drain ribs and dry with paper towels.
4. Dredge ribs in sweet potato, shake off excess, and deep fry until golden brown.
5. Drain on kitchen towels and serve immediately.

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