LEE KUM KEE
Recipes -
Gluten Free Oyster Sauce

Crispy Spare Ribs with Plum Glaze

Ingredients

Short spare ribs, cut to 4cm  300g
Medium egg, beaten 1
Cornflour Oil for deep frying  25g

Marinade

Minced garlic  1 Tsp
Sugar  ½ Tsp
Corn flour  1 Tsp

Sauce Mix

Method

1 Marinate spare ribs for 15 minutes.
2 Add the egg to the ribs and coat well. Dust the ribs with cornflour then deep fry in hot oil until golden brown and cooked through.
3 Lift out and drain on kitchen paper.
4 Heat 1 Tsp oil in wok, add the sauce mix and bring to boil. Add the spare ribs and toss in the sauce to coat well and heat through before serving
Serves   2 
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