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Number of serving: 2
Preparation time: 32 minutes
Total Cooking time: 35 minutes
Ingredients:
300g Spareribs, chop into pieces, rinse and drain
½ Green bell pepper, cut into wedges
½ Red bell pepper, cut into wedges
½ Yellow bell pepper, cut into wedges
1 clove Shallot, sliced
1 clove Garlic, grated
75g Caltrop starch
1 ½ tablespoons cooking oil
Cooking oil, extra for deep frying
Marinade Ingredients:
½ Egg yolk
¼ teaspoon Salt
1 teaspoon Caltrop starch
1 teaspoon Oyster sauce
½ tablespoon Light soy sauce
½ teaspoon Shaoxing wine (Chinese Cooking Wine, could be replace with
white wine)
Sesame oil
Ground white pepper
Thickening glaze ingredient
¼ cup Pomelo juice
4 tablespoon Water
1 teaspoon Sugar
1 teaspoon Caltrop starch
Method:
Marinate spareribs for 30 minutes. Put them into a strainer. Drain
away the Marinade Ingredients and any liquid left. Coat them in caltrop
starch. Deep fry in boiling oil until fully cooked. Drain. Heat 1
tablespoon oil in a wok under medium heat. Stir fry shallot, garlic for
3 minutes until fragrant. Put in bell peppers and stir fry for 1
minute. Add thickening glaze and bring to boil. Add ½ tablespoon oil.
Put spareribs back in and stir to coat them well for 2 minutes. Read to
serve.
Cooking tips:
To make thickening glaze, mix all related ingredient into a bowl,
mix well until all the Caltrop starch dissolved in water.
Health tips:
Pamelo sauce contain the fruit meat, skin
and honey, rich in vitamin C and fibre.
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