Ingredients

10 – 12 pieces (680g) Finger ribs, with excess fat and gristle trimmed
3 tbsp Flour
- Oil for deep frying

The Marinade

1 clove Garlic, crushed and finely chopped
2 tbsp Chinese rice wine or dry sherry
1 tbsp Dark soy sauce
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1/2 tsp Chili sauce
- Few drops of sesame oil

The Spice Mix

1 tbsp Five spice powder
1tbsp Salt
2 tsp Sichuan peppercorn, grounded

Method :

Chop each ribs into three or four pieces, then mix with all the marinade ingredients and marinate for at least three hours.

Coat the ribs with flour and deep-fry in medium heat for 4 – 5 minutes, stirring to separate. Remove from oil and drain on a kitchen paper.

Here’s the trick. Turn up heat to high and deep-fry the ribs once more for 1 minute or until the color is an even dark brown. Remove with slotted spoon and drain on a kitchen paper.

To make the spicy mix, heat all the ingredients in a preheated wok for approx. 2 minutes over low heat, stirring constantly. Serve with the ribs.