Deep Fried Spareribs in Pamelo Sauce Recipe

Number of serving: 2

Preparation time: 32 minutes

Total Cooking time: 35 minutes

300g Spareribs, chop into pieces, rinse and drain
Green bell pepper, cut into wedges
Red bell pepper, cut into wedges
Yellow bell pepper, cut into wedges
1 clove Shallot, sliced
1 clove Garlic, grated
75g Caltrop starch
1 tablespoons cooking oil
Cooking oil, extra for deep frying

Marinade Ingredients:
Egg yolk
teaspoon Salt
1 teaspoon Caltrop starch
1 teaspoon Oyster sauce
tablespoon Light soy sauce
teaspoon Shaoxing wine (Chinese Cooking Wine, could be replace with white wine)
Sesame oil
Ground white pepper

Thickening glaze ingredient
cup Pomelo juice
4 tablespoon Water
1 teaspoon Sugar
1 teaspoon Caltrop starch

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 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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