Wineshark Cooking Class - Deep-Fried Shrimp Paste Pork Ribs 金蒜蝦醬脆香骨

Ingredients (for 4):

• Pork ribs - 600 g
• Marinade 
• Tapioca starch - 1 tsp
• Minced garlic - 2 tsp
• Whisk egg - 1 tbsp
• Bean sauce - 1/4 tsp
• Shrimp paste - 1 tsp
• Flour - 1 tsp
• Chinese yellow wine - 1 tbsp
• White pepper powder - 1/8 tsp
• Oyster sauce - 1 tsp
• Soy sauce - 1 tsp
• Sugar - 1/2 tsp

Procedures:

1. Soak the pork ribs in salted water for 30 minutes. Then rinse a few times. Drip dry.

2. Mix minced garlic, bean sauce, shrimp paste, Chinese yellow wine, white pepper powder, oyster sauce, soy sauce and sugar to form the marinade.

3. Mix the tapioca starch with the pork ribs and wait for 1 minute.

4. Add the whisked egg to the pork ribs. 

5. Add the marinade to the pork ribs. Mix well.

6. Add the flour and mix well. Then put the pork ribs in the fridge for 30 minutes.

7. Add some oil to the pork ribs to mix well. When the oil reaches 180 degree Celsius, deep fry at low heat for 2.5 minutes until golden brown. Then turn up to high heat to continue deep fry for another minute. Remove and drip off the excess oil.

8. Turn to high heat and move the pork ribs back in to deep fry for another 20 seconds. 

9. Remove and drip off excess oil, then serve.