Serves: 6
Total Calories: 942
1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces").
2. Peel and sliver carrot and cucumber mince garlic. Combine with vinegar, sugar and salt. Let stand 15 minutes or more.
3. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well.
4. Beat egg. Then blend with cornstarch, soy sauce, Five Spices, pepper, and remaining salt and vinegar to make a batter.
5. Dip rib sections in batter to coat. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling.
6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. Drain marinated carrots and cucumber and arrange on a serving platter with ribs and sauce on top.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Sweet-and-Pungent Spareribs I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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