Elizabeth Chong

Ribs in fermented bean curd and rose wine

serves 6 as part of a Chinese meal


400g pork spare ribs cut into rectangular pieces of about 6cm x 1cm
4 cups peanut oil for deep frying
3 tbsp cornflour
1 tbsp prawn paste
1 tsp red fermented bean paste
2 tsp ginger juice
1 tsp Mei Kuei Lu Chiew (rose wine)
1 tbsp shaohsing rice wine
1/2 tsp sesame oil


Marinate the ribs for 20 minutes, add cornflour and mix in well.

Heat the oil in the wok, dropping the ribs into the oil separately.

Turn the heat to very low, once the coating on the ribs is set and deep fry for 3 minutes. Remove with a skimmer.

Bring back the oil to very hot, and return the ribs to deep-fry over high heat until crisp and golden brown.

Drain and serve immediately.

The meat on these ribs was particularly good, hardly surprising as they were supplied for us by Gilbert Lau and came from the pig farm which supplies the Flower Drum'.

Ribs in fermented bean curd and rose wine