King Spare Ribs - Pai Kut Wong
12 oz. spare-ribs, cut into pieces
2 garlic cloves, sliced thinly
1/2 c. corn starch, for dusting
Marinade:
1 tsp. salt, 1 T. corn starch, 1 small egg, beaten.
You need 2 T. for marinade.
Sauce:
Mix together 2 T. tomato sauce, 1 T. plum sauce, 1 1/2
tsp. Lea & Perrins Worcestershire sauce, 3 T. sugar,
1 1/2 T. water, 1 T. soy sauce.
Marinate spare ribs for 30 mins.
Dust spare ribs with corn starch, and deep-fry until
golden yellow and done. Drain.
Saute garlic in 1 T. oil.
Add in the sauce, and cook until heated through.
Add fried spare ribs, and stir well.
Serve immediately.
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