These delicious crisp little ribs have quite a different texture to the other rib dishes in this book. The Sichuan salt and pepper coating really kicks these along and they’re great with a strong chilli dipping sauce.
To make the dipping sauce, combine the caster sugar, sea salt and Chinkiang vinegar with
Mix the soy sauce, shaoxing, chilli oil and egg together with the ribs and toss to coat well, then marinate for about 30 minutes.
Heat the vegetable oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the ribs in batches until golden brown, then drain on paper towel. Transfer the ribs to a plate, pour the sauce over the top and sprinkle with
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